* Exported from MasterCook *
South Indian Coconut Chutney
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment Veggie
Amount Measure Ingredient -- Preparation Method
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1 cup grated unsweetened coconut -- fresh or frozen
1 jalapeno -- to 2 pepper, seeded and finely chopped
1/2 teaspoon finely chopped fresh ginger
1/2 teaspoon finely chopped garlic
1/4 teaspoon salt
1/4 cup water
Fried ingredients:
1 teaspoon vegetable oil
1/2 teaspoon black mustard seed
2 shallots -- very finely chopped
3 curry leaves -- to 4 leaves, fresh or dried; if using dried curry leaves, soak for 10 minutes in water, then drain
1/2 teaspoon hulled urad dal -- also known as black gram dal
1/4 cup plain yogurt
Using a large mortar and pestle, pound together the coconut, jalapenos, ginger, garlic, and salt. Add the water and pound until a paste forms. Alternatively, place the coconut, chile, ginger, garlic, and salt in a food processor and process until finely ground. Add the water and process to form a thick paste.
In a heavy skillet, heat the oil. Add the mustard seed, stir, then cover and fry over medium heat until the seeds pop. Add the remaining fried ingredients, and cook, stirring constantly, for 2 to 3 minutes. Remove from heat. Stir in the coconut paste and spoon out into a serving bowl. Blend in the yogurt and serve.
Makes about 1 1/2 cups (6 one-quarter cup servings)
AuthorNote: this southern Indian chutney is traditionally eaten with dosas and sambhar, although it is an excellent condiment with any curry and rice meal. For a smooth texture, the ingredients should be chopped as finely as possible. The chutney tastes best at room temperature, but it can spoil if kept unrefrigerated. If you make it ahead of time, refrigerate it, then bring to room temperature before serving.
Serve with rice and black lentil cepes (page 151) or fresh coriander, ginger, and chile crepes (page 157) and South Indian Spicy Lentil Stew (page 154). This chutney is also traditionally served with Deep-Fried Lentil Patties (page 138).
Cuisine:
"Indian"
Source:
"Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid, William Morrow, 1995"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"1 1/2 cups"
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Per Serving (excluding unknown items): 52 Calories; 1g Fat (21.4% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 96mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 5096 0
