Coconut Chutney is one of the most loved parts of the South Indian breakfast, or Tiffin. It makes a wonderful addition to Dosai, Idli (steamed rice cakes), or other breads. You can make Coconut Chutney as mild or spicy as you like depending on the amount of green chilies you add.
1/2 cup coconut, shredded
4 small green chilis
3 tablespoons fried gram dal
1/2 inch piece minced ginger
marble-sized piece of tamarind
Salt to taste
1 Tablespoon oil
1 teaspoon mustard seeds
1 Tablespoon split black gram dal
8 curry leaves
Blend the coconut, green chilies, fried gram dal, ginger, tamarind and salt in a food processor.
Heat oil in a small frying or sauce pan and once the oil is hot add mustard seeds, split black gram dal and curry leaves. Fry for 2 minutes. Mix into the coconut mixture. If the coconut chutney is a little dry, add water.
Notes on Ingredients:
Coconut can be bought whole, shredded (fresh), and desiccated or dried and shredded. For Coconut Chutney, I prefer to purchase it already shredded but still fresh and moist. If it is desiccated, I prefer to boil a cup of milk and add the coconut to it to re-hydrate it.