Friday, April 6, 2012
Mint Coconut Chutney
Grated Fresh Coconut / Thawed Frozen Coconut - 1/2 cup
Mint - a bunch
Roasted Chana Dal / Roasted Split Chickpeas / Dalia - 3 tbsp
Green Chili - 1, half of the seeds removed
Ginger - 1/2 tsp, grated
Yogurt - 1 tbsp
Coconut Palm Sugar - 1 tsp
Lemon Juice / Tamarind Extract - 1 tsp
Water - 1 tbsp (if required)
Oil - 2 tsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Urad Dal - 2 tsp
Curry Leaves - 4
Dried Whole Red Chili - 1, broken into two
Mix grated coconut, chopped mint leaves, roasted chickpeas, green chili, ginger, yoghurt, salt, palm sugar, lemon juice, together and blend in a blender / grinder to get a smooth paste. If the paste gets too solid, add a little water while blending. Transfer the chutney to a serving bowl.
Heat 2 tsp oil in a small skillet. Add the mustard seeds. Once they begin to crackle, add cumin seeds, dried whole chili, urad dal and curry leaves. Saute till the urad dal becomes slightly brown.
Pour the hot oil plus spices directly the coconut chutney in the serving bowl.
We usually have this chutney with savory crepes. This also goes well as an unusual topping for crackers.