A sweet and spicy coconut chutney recipe that'll add some excitement to literally anything you eat it with.
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Serves
4
FOR THE CHUTNEY:
Fresh Ginger
Grated Coconut
Green Chilli
Daria Dal
Salt
FOR THE TARKA:
Vegetable Oil
Black Mustard Seed
Peeled Urid Dal
Asafoetida
Curry Leaf
Dried Red Chilli
Serves
4
FOR THE CHUTNEY:
Fresh Ginger
Grated Coconut
Green Chilli
Daria Dal
Salt
FOR THE TARKA:
Vegetable Oil
Black Mustard Seed
Peeled Urid Dal
Asafoetida
Curry Leaf
Dried Red Chilli
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Step 1.
Chop the ginger and transfer to a blender with the grated coconut, chilli, daria dal (if using) and a splash of water. Blend all the ingredients, season with salt and pour into a serving bowl. You can add more or less water, depending on how thick you like your chutney.
Step 2.
For the tarka, place a small saucepan over a medium heat with the oil. Once hot, add the mustard seeds, urid dal, asafoetida, curry leaves and dried red chilli. Fry for a few seconds, then pour straight over the chutney just before serving.
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