Coconut chutney

Name: Coconut chutney
Ingredients: 1 small serrano chile, seeded and minced; 1 cup (85 g) dried grated unsweetened coconut; ¼ teaspoon salt, or more to taste; 5 fresh curry leaves (see Notes at left); 1 cup (240 ml) hot water; 1 tablespoon coconut oil; 1 tablespoon urad dal (skinned split black gram, optional); 1 teaspoon ginger-garlic paste (see Notes at left); ½ teaspoon brown mustard seeds

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

Ingredients

1 cup (85 g) dried grated unsweetened coconut
¼ teaspoon salt, or more to

Side dish
Vegan
Gluten-free

Method

Morning

Put the coconut, salt, and hot water in a blender or mini food processor and set aside to soak for 5 minutes.

In a small skillet or sauté pan, heat the coconut oil over medium-high heat. Add the curry leaves, urad dal, if using, mustard seeds, serrano chile, and ginger-garlic paste; stir for 30 seconds, then remove from the heat.

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