Coconut Chutney

If you want something to look interesting, don’t light all of it.~ John Loengard

A capture of the ingredients for coconut chutney basking in the afternoon light and the shadows of the blinds.

I always leave the coconut out of the fridge to come to room temperature before blending it to make a chutney. There is something about the balance of the  texture of the chutney that gets marred by the oils that emanate while blending it when it is made from coconut that is frozen or cold … anyone else noticed this?

Coconut Chutney recipe
Blend together
2 cups coconut
6 green chillies
1 inch ginger
1/2 to 3/4 tsp salt to taste
2 tbsp Pottu kadalai or Roasted Channa Dal or  peanuts for roughage
1 cup Cilantro

Temper
Let splutter in coconut oil and add to chutney
1 tsp each Urud dal, Mustard seeds, Jeera
2 dried red chillies
4 curry leaves
1/4 tsp Asafoetida

Enjoy with idli, dosai, upma and other breakfast items, or as a spread on any sandwiches!

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