Coconut Chutney
Author: Kitchens
  • 3/4 Cup water
  • 1/2 teaspoon tamarind paste
  • 1 1/2 Cups grated unsweetened coconut
  • 1 Serrano chile; seeded, minced
  • 1 Tablespoon finely-shredded ginger root
  • 1 1/2 Tablespoons chana dal
  • 1 teaspoon salt; more to taste
  • 1 Tablespoon oil
  • 1 teaspoon mustard seeds
  • 10 curry leaves (to 15)
  1. Place the water and tamarind paste in a small saucepan and simmer until the paste is softened.
  2. Place the coconut, chile, ginger, chana dal, tamarind paste mixture and salt in a blender container and puree until smooth, about 5 minutes. Transfer to a bowl and set aside.
  3. Heat the oil in a small skillet over medium-high heat to the smoking point and add the mustard seeds. Cover to avoid any oil splatters. After the mustard seeds pop, toss in the curry leaves and cover again, 30 seconds. Remove from the heat and add to the bowl. Mix thoroughly.
  4. The chutney tastes best when eaten on the same day. It can be refrigerated but not frozen, and has to be brought back to room temperature and mixed with some warm water before being served. Do not microwave.
This recipe yields 1 1/2 Cups.

Each tablespoon: 58 calories; 102 mg sodium; 0 cholesterol; 6 grams fat; 4 grams saturated fat; 2 grams carbohydrates; 1 gram protein; 0.35 gram fiber.
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