Coconut chutney

Coconut chutney or sambal is the traditional accompaniment to many South Indian dishes. While you can use desiccated or shredded coconut, I strongly believe that fresh coconut gives the best results, plus had the added advantage of not containing any sulphates or preservatives.

You will need:

1/2 a coconut
1/4 cup of roasted bengal gram/ chana dal
Salt to taste
A little water

For the tempering (tarka)

1/4 teaspoon of fenugreek seeds
1/2 teaspoon of black mustard seeds
1 teaspoon of sesame seeds
2-3 chillies (fresh or frozen)
6-7 curry leaves (fresh or frozen)
2 tablespoons of oil

To make the chutney, cut up the coconut into small pieces, taking care to remove the hard brown skin (only the white flesh is used for the chutney. Place it in a food processor along with the roasted chana dal, some water and salt. Process until the coconut and chana dal are broken down and incorporated. We are after a slightly coarse mixture rather than a puree. If the mixture appears too dry, you can add a little water. Alternatively, if it is too wet, add a little more of the chana dal. Once the correct consistency is achieved set it aside and prepare the tarka.

Heat oil in  a frypan and add the chillies, followed by the fenugreek seeds and mustard seeds. Once the mustard seeds start to pop, add the curry leaves and sesame seeds. If you are using fresh curry leaves, take extra care, as they have a tendency to splatter. Take off the heat and add the hot tarka to the coconut chutney and mix well. They chutney can be enjoyed immediately and can also be refrigerated in an air tight container for 2-3 days.