Coconut Chutney

A smooth, fresh paste with a subtle grain, enhanced by the pop of mustard seeds and the warm scent of fried curry leaves. A balance between sweet coconut and tangy yogurt.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 236
• Protein: 3 g
• Carbs: 10 g
• Fat: 22 g

Ingredients

• 200 g Coconut meat ( grated or finely chopped )
• 2 piece Hot chili pepper ( fresh, stemmed )
• 2 tbsp yogurt Indian
• 50 ml Mineral water optional
• 1 pinch Gray sea salt
• 1 tbsp Peanut oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 10 piece curry leaves ( fresh )
• 1 pinch asafoetida
• 10 g Fresh ginger ( peeled and roughly chopped )

Instructions

1. Preparing the base

   In a blender, place the coconut flesh, stemmed chili, ginger, and yogurt. Pulse until you get a smooth paste that still retains a slight grain. Add a little mineral water if the blades struggle to turn.

2. The tempering (Tadka)

   Heat the oil in a small pan. When very hot, toss in the mustard seeds. As soon as they start popping like popcorn, add the urad dal and asa-foetida. The urad dal should turn lightly golden and smell nutty.

3. Aromatic finish

   Add the curry leaves to the hot oil. They will crackle instantly and become translucent. Immediately pour this hot mixture over the coconut paste. Stir gently with a spoon to bind the flavors.

Chef's tips

• Don't over-blend: we want a paste, not baby food. The coconut grain should still be felt.
• The secret is in the crackle: if the oil isn't hot enough, the mustard seeds will remain bitter and hard.
• Eat it fresh; the coconut fat sets quickly in the fridge.

Storage

Keep for 24h in the fridge in an airtight container. Stir well before serving to re-incorporate the oils.