Coconut Chutney, Mamta's - 2
Narial ki Chatni
The word ‘chutney’ comes from original Hindi word ‘chatni’ which is a tangy and spicy paste, that makes you smack you lips, makes your tongue and mouth come alive! The word ‘chat’ or ‘chaat’ mean ‘lick’ and ‘chatna’ means ‘to lick’. The original Indian chatni is a mix of uncooked fruit (raw mango/apple/other fruits), green chillies, herbs like coriander and mint, a few spices, lemon or vinegar or tamarind, sometimes sugar, all ground together to a paste. Other ingredients can also be added according to taste. In England, and the West, it is called Chutney and it generally means a spicy preserve/condiment, where fruits or vegetables have been cooked in vinegar, with spices and sugar, and then bottled.
Recipe edited Jan 2012
1/75gm./1 cup fresh or frozen coconut, grated. In UK, I use desiccated coconut with very good results.
200 gm./1cup gm. natural yoghurt or dahi
2-3 tbsp. tamarind extract
A little milk
Salt to taste
For tempering or tarka:
1 tsp. oil
1/2 tsp. mustard seeds
A pinch of asafoetida powder or Hing (optional)
30 gm. Bengal gram or chana dal, skinless
30 gm. urad/urd/urid dal or black gram, skinless
8-10 curry leaves
2 red chillies, broken up
Place coconut, yoghurt, salt and tamarind in a bowl and mix or blend them in a blender. Keep aside in a bowl.
Heat oil in a large ‘tarka’ ladle or small pan.
Add mustard seeds & hing and let the seeds splutter. Turn heat to low.
Add chana & urad dals and cook until both the dals are lightly browned.
Add curry leaves and chillies, and give it a quick stir for 10-15 seconds.
Pour over the yoghurt and coconut mix.
Blend all ingredients to a smooth…ish paste, using a little milk, if necessary.
Transfer to a bowl. Store in the fridge. Serve cold.
It will last for 4-5 days in fridge.