Coconut mint chutney

Name: Coconut mint chutney
Yield: Makes 350 ml
Cuisine: Indian
Ingredients: 250 g freshly grated coconut; 10 curry leaves; pinch of asafoetida powder; ½ teaspoon sea salt; ¼ cup chana dal; 1 teaspoon minced ginger; 2 large dried chillies; ½ teaspoon urad dal; ¼ teaspoon brown mustard seeds; 2 teaspoons vegetable oil; 3 green bird’s-eye chillies, minced; 2 tablespoons chopped mint; 5 cloves garlic, minced

Preparation info

Makes
350 ml

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

Wonderful with rendang and other dry curries, coconut mint chutney gives a fresh and zesty flavour to slow-cooked meats. Look for the different types of dal in Indian food stores. This chutney is best used soon after it has been made.

Ingredients

¼ cup chana dal
250 g freshly grated coconut
3 green bi

Asia
India
Preserve
Vegan
Gluten-free

Method

Dry-roast chana dal for 10 minutes over moderate heat. Cool. Coarsely blend coconut, green chillies, mint, garlic, ginger, salt and chana dal in a food processor. Heat oil in a frying pan and cook mustard seeds, urad dal, dried chillies and curry leaves until seeds start to pop. Stir into coconut mixture, then add asafoetida. Refrigerate in a sealed jar for up to 2 days only.