Indian Basic Recipes - Fresh Coconut Chutney (Thenga Chatni) Recipe

Ingredients

• 3 cups (250 g) freshly grated coconut

• 3 green chilies, minced

• 4-5 cloves garlic, minced

• 1/2 tablespoon minced ginger

• 3 tablespoons Bengal gram (channa dal) or yellow split peas

• 1/2 teaspoon salt

Seasonings

• 1 teaspoon oil

• 1/4 teaspoon black mustard seeds

• 1/2 teaspoon white lentils (urad dal)

• 1-2 dried chilies, broken and deseeded

• 5 curry leaves

• Pinch of asafetida powder

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Method:

1. Prepare the Seasonings by heat­ing the oil in a wok or skillet and stir-frying the ingredients, except for the asafetida, for 1 minute until the mustard seeds begin to pop. Add the asafetida, stir, then remove from the heat and set aside.

2. Using a blender or food processor, coarsely grind the coconut with the chilies, garlic, ginger, Bengal gram, salt, and the mint and coriander leaves if you are making Green Coconut Chutney (refer recipe).

3. Add the coconut mixture to the Seasonings and mix well. Serve in a bowl with Dosai (refer recipe), idli, vadai or other southern Indian breads and snacks.