Coconut Chutney

I recently served Coconut Chutney to a large gathering. There were no leftovers, and folks clamored for the recipe. It’s deceptively simple and vibrantly flavored. It comes from my collaborator, Leda Scheintaub and her husband Nash Patel who have just published a must have book, Dosa Kitchen: Recipes for India’s Favorite Street Food.

COCONUT CHUTNEY
3⁄4 cup (about 3 ounces) fresh or frozen and thawed grated coconut
2 tablespoons chana dalia*
1⁄4 cup chopped fresh cilantro (optional)
1 to 2 fresh green chiles, to taste, chopped
1 teaspoon chopped fresh ginger
1⁄2 teaspoon tamarind puree, such as Swad
1⁄4 teaspoon sea salt, plus more to taste
2 teaspoons sunflower oil
1⁄4 teaspoon black mustard seeds
1 to 2 dried red chiles, to taste, broken in half
5 fresh curry leaves (optional)
* Note: Chana dalia is husked, split chickpeas that have been roasted. You can find it along with the other spices in Indian grocery stores or online. If unavailable, you can omit it.

Makes about 1 cup

Where there’s Masala Dosa, the classic dosa of South India, there’s coconut chutney. This is best served the day it’s made; it can be kept overnight if needed, but since this is a small-batch recipe, leftovers are unlikely. For the absolute freshest results, save the tempering step for just before serving. To get Leda and Nash’s Masala Dosa recipe, go to their website, dosakitchen.com.
In a blender or mini blender, combine the coconut, chana dalia, cilantro, if using, the green chiles, ginger, tamarind, salt, and 1⁄2 cup water. Blend until the chana dalia is completely broken down and blended with the coconut, adding a little more water as needed to reach a loose paste consistency. Transfer to a medium bowl.
Temper the spices: Heat the oil in your smallest skillet over medium-high heat until very hot but not smoking. One immediately after the next, add the spices without stirring: first the mustard seeds (they will start to pop), followed by the red chiles and the curry leaves, if using. Let the red chiles and curry leaves darken a couple of shades without burning.
Pour the spice mixture into the chutney and stir to combine. Taste and add more salt, as needed. Remove the red chiles or instruct diners to eat around them, and serve.

Reprinted from Dosa Kitchen. Copyright © 2018 by Nash Patel and Leda Scheintaub. Photographs copyright © 2018 by Kristin Teig. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.