Coconut Chutney
Coconut chutney is the standard side dish for South Indian snacks and breakfast plates, and this version is easy to scale in heat. Fresh coconut gives the body, while a little roasted channa dal adds a nutty depth and thickens the paste. Tamarind brings a gentle tang. A final seasoning of mustard seed, curry leaf and asafoetida, bloomed in hot oil, gives it its aroma.
Instructions
Toast the channa dal in a dry pan until it turns browned, then set it aside to cool.
Put the cooled dal in a blender with the coconut, chiles, tamarind paste, cilantro, ginger paste and salt. Grind with as little water as you can manage.
Stop when the chutney sits somewhere between a coarse and a smooth paste. Scrape it into a serving bowl.
For the seasoning, warm the oil in a small ladle over heat. Add the mustard seeds and let them crackle.
When the crackling begins to die down, add the asafoetida and the curry leaves. Stir for a few seconds.
Pour the seasoning over the chutney and mix well so it spreads through the paste.
Make it personal.
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