Coconut Chutney

I usually serve this chutney with Idly or Dosa. It also mixes well with Sambar. I would definitely recommend buying grated coconut, as it is time consuming process to grate your own coconut. Most South Indian and South Asian stores will sell frozen grated coconut. Just cut off a chunk as you need it. Be sure not to use American shredded coconut-that is usually sweetened and would ruin this dish!

Ingredients
6 tablespoons freshly grated coconut
4 tablespoons fried gram dal (Besan flour)
6 green chilies
a bunch of small coriander leaves
1/2 inch ginger, peeled and grated
a marble sized tamarind ball
salt to taste

Masala
2 tsp oil
1 tsp mustard seeds
1 tsp black gram dal
1 dry red chili, halved
1/2 teaspoon asafoetida powder
a few fresh curry leaves


Fry the gram dal in hot oil for about a minute or so, until it forms clumps.


Transfer to a stone mortar. Add green chilies, coriander leaves, ginger, tamarind and salt. Grind into a fine paste, adding water if necessary. Alternatively, you can grind all the ingredients in a food processor.

In a small saucepan, heat the oil. When the oil is hot, add the remaining masala ingredients. When the mustard seeds start to sputter and pop, add the ground chutney. Mix well and remove from heat.

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