Coconut chutney

Coconut chutney is essential in South Indian cuisine and most commonly served with at breakfast with idll or dosa. Its one of the easiest chutneys to make and can be adapted according to your tastes! I tend to add chillies and ginger for a bit of warmth, but you can totally skip these ingredients if you'd rather just have the pure coconut flavour. The chutney is also traditionally finished of with a temper of mustard seeds, curry leaves and red chillies. 

Ingredients

For the coconut paste

1/2 cup fresh grated or shredded coconut

1 green chilli, chopped

Small piece of ginger, chopped

Pinch salt

For the temper

1 tbsp coconut oil or ghee

1 tsp mustard seeds

1 tsp cumin seeds

Handful curry leaves

1 tsp white urad dal

2 dried red chillies, broken into pieces

Method

• In a grinder or blender, add the ingredients for the coconut paste and blend until smooth. The chutney should not be lumpy or too course, if it looks this way, add some more water and blend again. Set aside whilst you prepare the temper. 
  
  
  
• Next make the temper to add to the coconut chutney. Heat the coconut oil or ghee in a small frying pan.
  
  
  
• Add the urad dal and fry until light golden. Tip in the mustard and cumin seeds and let them sizzle until fragrant. 
  
  
  
• Add the chillies and fry for a further minute. Add the curry leaves and fry for one more minute (careful it will splutter).
  
  
  
• Tip this temper straight into the coconut chutney and mix well. Enjoy with dishes such as idlis and dosas!