Co­conut Chut­ney

MAKES 2¼ CUPS To­tal: 15 min.

SAVEUR - - Contents -

This tra­di­tional condi­ment is at once creamy, sweet, and spicy, mak­ing it the per­fect com­ple­ment for starchy, earthy masala dosas. Roasted chana dal (a type of split chick­pea) is avail­able at In­dian gro­cery stores or on­line. When ground into a chut­ney, the roasted legumes act as a binder and add their own fra­grant, toasty notes. This chut­ney is at its best served fresh, but if you want to make it a few days in ad­vance, leave out the cilantro leaves un­til you are ready to serve.

2 cups (10 oz.) unsweet­ened shred­ded co­conut (fresh, or thawed frozen) ½ cup roasted chana dal, also known as split yel­low gram lentils or split husked black or brown chick­peas 1–2 In­dian or Thai green chiles, stemmed 2 Tbsp. coarsely chopped fresh cilantro leaves Kosher salt ¼ cup fresh le­mon juice

1 In a blender, com­bine the shred­ded co­conut, roasted chana dal, chiles, cilantro, and 1½ cups cold wa­ter. Blend un­til chunky (but pourable). Add more wa­ter, 1 ta­ble­spoon at a time, as needed to achieve a loose paste. Sea­son with kosher salt and the le­mon juice.

2 Transfer to a serv­ing bowl or air­tight con­tainer. Serve im­me­di­ately, or cover and store in the re­frig­er­a­tor for up to 5 days.

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