Fresh Coconut Chutney Recipe
Ingredients
| Grated coconut | 1 Cup (16 tbs) | |
| Chinese cilantro | 1/2 Cup (16 tbs) | |
| 1-2 fresh hot green chilies (use as desired) | ||
| A piece of fresh ginger, about 1/2-inch cube, peeled and chopped | ||
| Garlic | 1 Clove (5gm), chopped | |
| Plain yogurt | 6 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Vegetable oil | 1 Tablespoon | |
| Urad dal | 1/8 Teaspoon | |
| Black mustard seeds | 1/4 Teaspoon | |
Directions
Put the coconut, parsley, green chilies, ginger, and garlic, along with 5 tablespoons of water, into the container of an electric blender.
Blend, at high speed until you have a smooth paste, stopping occasionally to push down the ingredients.
Pour contents of blender into a bowl.
Add yogurt, salt, and lemon juice.
Mix well.
In a 4-6-inch skillet, heat the oil.
When very hot, put in the dal grains and mustard seeds.
As soon as the dal darkens and the mustard seeds pop, pour contents of skillet into bowl with chutney.
Mix well.
Cover and chill until ready for use.
To serve: This South Indian chutney goes well with Vegetable Pakoris.
It is also very good as a relish with most meals.
Blend, at high speed until you have a smooth paste, stopping occasionally to push down the ingredients.
Pour contents of blender into a bowl.
Add yogurt, salt, and lemon juice.
Mix well.
In a 4-6-inch skillet, heat the oil.
When very hot, put in the dal grains and mustard seeds.
As soon as the dal darkens and the mustard seeds pop, pour contents of skillet into bowl with chutney.
Mix well.
Cover and chill until ready for use.
To serve: This South Indian chutney goes well with Vegetable Pakoris.
It is also very good as a relish with most meals.
Chef
