South Indian Coconut Chutney

Method

1. 1
   • desiccated coconut100 g
   • water2½ dl
   • cashews30 g
   • curry leaves15

   Soak the coconut and cashews — Put the desiccated coconut and the cashews in a bowl, pour over the warm water and leave to soak for 10 minutes until the coconut has plumped up and softened.

   ⏱10 min
2. 2
   • desiccated coconut100 g
   • water2½ dl
   • fresh chilli2
   • fresh ginger15 g

   Blend to a coarse paste — Tip the soaked coconut and its water into a blender with the chilli and ginger and blend to a thick paste. Stop while it is still faintly grainy — a completely smooth chutney loses its texture on the plate.

3. 3
   • water2½ dl
   • lemon juice1 tbsp
   • salt1 tsp

   Season and loosen — Scrape the chutney into a serving bowl and season with the lemon juice and salt. Loosen it with a splash of cold water until it falls thickly from a spoon, like softly whipped cream.

4. 4
   • vegetable oil2 tbsp
   • mustard seeds1 tsp
   • urad dal1 tsp
   • curry leaves15

   Make the tempering — Heat the oil in a small pan over medium-high heat and add the mustard seeds. When they pop, add the urad dal and fry for 30 seconds until it turns pale gold, then throw in the curry leaves and stand back as they crackle.

5. 5
   • vegetable oil2 tbsp

   Fold in the tempering — Pour the sizzling tempering straight over the chutney and fold it through just once, so the dark oil still streaks the white. Let it sit for 5 minutes and serve at room temperature with dosa, idli or upma.

   ⏱5 min