Coconut-Ginger-Coriander Chutney

If you have ever dined in an 'authentic' south Indian restaurant, no way  could you have missed that delicious tableux of chutneys they serve alongside your idlies/dosas. These are quite different from the north Indian chutneys that are mostly dry and many of them are delightfully coconut-y. This recipe comes straight out of my mother-in-law's kitchen and  combines the best of both coconut and coriander chutneys in one robustly flavorful bowl.

Most of the ingredients here can be found in any Indian/Asian grocery store.

Preparation Time: 10 minutes

Serves: 3-4 people

Ingredients:

Grated coconut: 1 cup
Ginger : One inch piece, chopped
Coriander: 1 large fresh bunch, chopped
1/2 cup channa dalia /fried gram dhal
Tamarind Pulp: 1 tsp or Tamarind Juice: 2 tbsp
Hing/Asafoetida: 1 pinch
Green chillies : 3-4 chopped
Red chillies: 2
Mustard Seeds- 1tsp
Curry Leaves: 3-4
Oil-1 tsp
Salt: To taste
Water: 1/2 cup

Instructions:

1) Grind the coconut with green  and red chillies and 1/4 cup water in a blender.

2)  Add the channa dalia/fried gram dhal, ginger, coriander leaves, tamarind pulp, hing,salt and grind, adding more water as you go, till you get a consistency you like. I like mine not-too-watery, but feel free to experiment. Make sure, though, that there is enough water to keep the blender blades turning. 

3) Transfer to a serving dish.

4) Heat the oil in a small pan, add the mustard seeds and wait till they splutter open, usually about a minute if your oil is really hot, but not smoking. Add the curry leaves and fry for about 10 seconds till the leaves turn crispy.

5) Pour on the chutney before serving.

Note: This chutney loses much of its freshness  if refrigerated, but if you absolutely must do this,  stop with Step 3 and store.  Take out of the fridge 1-2 hours before serving and go to Steps 4 and 5.