Coconut Chutney

Method

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1. Put the coconut, roasted gram, green chillies, ginger and salt in a blender.

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2. Add half the ice-cold water and blend to a thick paste.

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3. Add the rest of the water a little at a time until it is the thickness of double cream.

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4. Scrape into a bowl.

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5. Heat the coconut oil in a small pan and pop the mustard seeds for 30 seconds.

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6. Add the dried chilli, curry leaves and asafoetida and fry 15 seconds, until the leaves crackle.

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7. Pour the tempering over the chutney.

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8. Stir it through just before serving, or leave it sitting on top.

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Chef’s Tips

• Roasted gram dal is what stops it splitting.
• Ice-cold water in the grinder.
• Temper last and pour it over hot.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Dosa
• Idli
• Medu vada

Storage & Reheating

Keeps 2 days refrigerated. It thickens; loosen with cold water.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.