Nisha’s Coconut Chutney

Indiana Nunez Sharer


November 10, 2015

Chutney:

½ cup of grated coconut

2-3 garlic cloves

½ teaspoon of salt

½ teaspoon of chili powder

2-3 small chunks of tamarind

Some water

Grate the coconut (you may buy pre-grated coconut but
fresh is best). Throw grated coconut, garlic cloves, chili powder, salt and
tamarind into a blender. Add a bit of water. Blend to desired consistency.
It should be a thick fluid. If more water is needed, add accordingly.

Seasoning:

2-3 mustard seeds

3-4 curry leaves

4-5 cumin leaves

A couple teaspoons of oil

In a small pan, heat a couple tablespoons of oil. When hot
(small bubbles should be present), add mustard seeds and cumin leaves. Wait
until these are sizzling/sputtering. Turn off the heat and add in the curry
leaves. 

Add the seasoning into the chutney and stir. This takes aproximately 30 minutes to make. It is commonly eaten for breakfast, but not strictly and can be eaten at any time. In India, the chutney is eaten with dosas, which to some extent resemble thick crepes. I unfortunately do not have a recipe for them but you may simply subsitute the dosas with something else to dip into the chutney.

 Feel free to adjust the recipe and get creative!

Indiana Nunez Sharer