Coconut Chutney

Name: Coconut Chutney
Ingredients: 1 cup fresh or dried shredded unsweetened coconut; 1/2 cup plain yogurt; 1/4 cup milk; One 1-inch piece of peeled fresh ginger, peeled and coarsely chopped; 1 small shallot, coarsely chopped; 1 jalapeno, seeded and coarsely chopped; 1/4 cup cilantro leaves; 2 tablespoons mint leaves; 2 tablespoons vegetable oil; 1 teaspoon mustard seeds; 1/4 teaspoon cumin seeds; 1/4 teaspoon black peppercorns; 1/8 teaspoon asafetida (see Note); 15 fresh curry leaves; 1 dried red chile, seeded and crumbled; Salt

16 ingredients

6 steps

Ingredients

1 cup fresh or dried shredded unsweetened coconut
1/2 cup plain yogurt
1/4 cup milk
One 1-inch piece of peeled fresh ginger, peeled and coarsely chopped
1 small shallot, coarsely chopped
1 jalapeno, seeded and coarsely chopped
1/4 cup cilantro leaves
2 tablespoons mint leaves
2 tablespoons vegetable oil
1 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon black peppercorns
1/8 teaspoon asafetida (see Note)
15 fresh curry leaves
1 dried red chile, seeded and crumbled
Salt

Directions

1

In a blender, combine the coconut, yogurt, milk, ginger, shallot, jalapeno, cilantro and mint and blend to a paste, stirring a few times.
2

In a small skillet, heat the vegetable oil.
3

Add the mustard seeds and cook over moderately high heat until they pop, about 1 minute.
4

Add the cumin, peppercorns, asafetida, curry leaves and dried chile and cook until the curry leaves are crisp, about 30 seconds.
5

Scrape the mixture into the blender and puree until smooth.
6

Season the chutney with salt and serve.