Of all the Indian chutneys, coconut chutney is by far my favourite. It’s silky and delightfully creamy. Freckled with mustard seeds, it is the perfect partner to a dosa or roti, or alongside any curry. If you can find fresh coconut, use that instead of the desiccated kind: you’ll need
Put the coconut, chilli, onion, ginger,
In a small frying pan over medium heat, fry the mustard and cumin seeds in coconut oil until fragrant and the mustard seeds start to ‘pop’. Add the curry leaves, if using, and cook until crisp. Pour the spice-tempered oil over the coconut mixture, and stir it in. Add the salt, then taste and adjust the seasoning if necessary.
This will keep for 4–5 days in the fridge when made with desiccated coconut (if you’ve used fresh coconut, it will only last 2–3 days).
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