Coconut Chutney

Ingredients:

1. 1 cup unsweetened grated coconut
2. 2 green chilies (small, thin variety) or more
3. 1 cup dalia (split)
4. ½ bunch cilantro leaves
5. Salt to taste

Method:

1. Blend all ingredients to a smooth consistency, adding up to two more chilies for a spicier chutney;
2. Add about ½ cup of water, if necessary, to ensure all ingredients mix well (adding more water will make the chutney too diluted).

Chutneys are often “tempered” with oil and spices to reduce the heat of the chilies and to add additional layers of flavor. Tempering is optional.

Ingredients for tempering:

1. 1 Tablespoon oil
2. Pinch of asafetida
3. ½ teaspoon mustard seeds
4. 1 sprig of curry leaves, removed from stem and rinsed

Method for tempering:

1. Heat the oil in a very small saucepan;
2. Add the rest of the ingredients, and let the mustard seeds crackle;
3. Pour over chutney, and mix well before serving.