Coconut Chutney

Serve as a dipping sauce or condiment to accompany dosa, idli or flavoured rice.

1 Tbsp. hot water (15 mL)
1½ cups coconut, grated (350 mL)
1 tsp. ginger, grated (5 mL)
2-3 green cayenne chiles, or 5 jalapeno chiles, coarsely chopped
½ tsp. sea salt (2 mL)

Tempering:
1 Tbsp. coconut oil or olive oil (15 mL)
1 tsp. black mustard seeds (5 mL)
2 tsp. toovar dal or urad dal, coarsely ground (optional) (10 mL)
10 curry leaves

Blend the tamarind pulp into the hot water and let stand for several minutes to soften. Place a small sieve over a bowl and press the tamarind mixture through it. Discard the pulp. Place the tamarind liquid in a blender with the grated coconut, ginger, green chiles, and sea salt and blend until well mixed. Transfer to a bowl and set aside.

Place a small skillet over medium-high heat and add 1 Tbsp. (15 mL) oil. When the oil is hot, add the mustard seeds, dal if using, and curry leaves, and stir-fry for 1-2 minutes, until the seeds have popped and the dal is toasted.

Immediately pour the oil onto the coconut mixture and stir thoroughly. Serve at once.

Makes about 1½ cups (350 mL), serves six to eight.