Chutneys are sauces and relishes whose name stems from “catni,” which means “sauce.” They can be fruity sweet-tart mixtures, spicy herbal purees, or, as in this recipe, delicate balances of fresh nuts and spices. For simplicity, buy frozen grated coconut in Asian food stores (comes in plastic pouches); use less water. This chutney pairs beautifully with Split Pea Fritters or paratha, but people also love it with grilled meats and curries.
© 2008 Robert Danhi. All rights reserved.