Red coconut chutney

Method

1. 1

   Step 1

   Grate the coconut (opens in a new tab), avoiding the brown inner skin, which makes the chutney grey and slightly bitter. Peel the shallots (opens in a new tab) (and garlic (opens in a new tab) and ginger, if using). Pick any seeds and fibres out of the tamarind (opens in a new tab) and soak it in 2 tbsp of the measured water.

   • 6 min
   • Grater (opens in a new tab)

   

2. 2

   Step 2

   Heat the 5 ml oil in a small frying pan over medium-low heat. Fry the dried chillies for 1–2 minutes, stirring, until they puff slightly, turn a shade darker and smell toasty; do not let them blacken. Add the shallots (opens in a new tab), garlic (opens in a new tab) and ginger and sauté for 2 minutes until the shallots soften at the edges. Tip onto a plate to cool for 5 minutes.

   • 4 min
   • medium-low heat
   • Frying pan / skillet (opens in a new tab)

   Food safety: Frying chillies gives off sharp fumes; keep the heat moderate and the kitchen ventilated.

   

3. 3

   Step 3

   In the small jar of a blender (opens in a new tab) or mixie, grind the cooled chillies, salt and soaked tamarind (opens in a new tab) (with its water) for 10–15 seconds so the chilli skins break down first. Add the coconut (opens in a new tab), roasted gram (opens in a new tab) and shallot (opens in a new tab) mixture with 50 ml water. Grind in 5–10 second pulses for about 40 seconds, scraping down between bursts.

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

   Pulsing keeps the coconut from warming and turning oily.

   

4. 4

   Step 4

   Add the remaining water a spoonful at a time and pulse until the chutney is fine-grained but not silky, and thick enough to drop slowly from a spoon. Scrape into a serving bowl.

   • 2 min
   • Blender (opens in a new tab)
5. 5

   Step 5

   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.

6. 6

   Step 6

   Stir the tempering in just before serving and taste for salt. The chutney thickens as it stands; loosen with 1–2 tbsp water if needed.

   • 1 min