Green coconut chutney

Method

1. 1

   Step 1

   Wash the coriander (and mint (opens in a new tab)) in two or three changes of water, shake dry and roughly chop. Grate the coconut (opens in a new tab), stem and chop the green chillies and peel and slice the ginger.

   • 6 min
   • Grater (opens in a new tab)
   • Chopping board (opens in a new tab)
   • Chef's knife (opens in a new tab)

   

2. 2

   Step 2

   Put the green chillies, ginger, salt and roasted gram (opens in a new tab) into the blender (opens in a new tab) jar and pulse for 5 seconds to break them up. Add the coconut (opens in a new tab), herbs, lemon juice (opens in a new tab) and 60 ml of the cold water.

   • 1 min
   • Blender (opens in a new tab)
3. 3

   Step 3

   Grind in short pulses for 30–40 seconds, scraping down, then add the rest of the water a spoonful at a time until you have a thick, fine-grained chutney that just holds its shape on a spoon. Keep grinding brief so the herbs stay bright green.

   • 2 min
   • Blender (opens in a new tab)
4. 4

   Step 4

   For the tempering, heat the coconut oil (opens in a new tab) in a small pan or tadka ladle over medium heat until it shimmers. Add the mustard seeds (opens in a new tab); when they crackle and pop (20–30 seconds), add the urad (opens in a new tab) dal and the broken dried chilli and stir until the dal turns light golden (about 30 seconds). Take the pan off the heat, add the curry leaves (opens in a new tab) (they spit) and the asafoetida (opens in a new tab), swirl for 2–3 seconds and pour everything over the chutney.

   • 2 min
   • medium heat
   • Frying pan / skillet (opens in a new tab)

   Food safety: Hot oil spits when mustard seeds pop and curry leaves go in; keep your face back and have a lid nearby.

5. 5

   Step 5

   Stir, taste and adjust salt and lemon. Serve within a few hours for the best colour.

   • 1 min