I flicked this recipe from one of my maternal aunts. I have tasted coconut chutney at so many restaurants, hotels and at my south Indian friends homes, but her version of the  chutney stands out distinctly amongst them all.
In fact, when she gave me this recipe, I was somewhat intrigued by its contents but the end result was finger licking good. I do not know what a south Indian would say about this recipe but I can gorge on this chutney and lick my fingers till the last morsel of it.

Note the ingredients:

For Chutney

¾ cup grated fresh coconut (I remove the outer brownish skin)
1 tbsp roasted Bengal grams (black gram), skin removed
2 green chillies (if not very hot)
2-3 flakes garlic
2 tbsp yoghurt
1/3rd  cup fresh coriander leaves (washed and chopped), optional
Salt to taste

For tempering
1 tsp oil
½ tsp mustard seeds
½ tsp gram lentil
7-8 curry leaves
2 whole red chillies (split)

Put all the ingredients mentioned under the heading ‘for chutney’, except for the yoghurt, in a grinder.

To incorporate all the ingredients together, gradually add the curd till the ingredients are ground to a paste like consistency. Remove in the serving bowl.        

For tempering, heat oil in a small frying pan and add whole red chillies and then the mustard seeds.

Once they start to splutter, remove the pan from the fire and add the lentil.

Place the pan again on fire but over low heat and fry the lentil till it turns golden brownish.

Add curry leaves and pour the contents over the chutney. Mix well and serve.

Note: You can increase or decrease the amount of curd to suit the consistency that you would like to have.


Note: Ensure that the curd is not sour

Makes 1 medium bowl

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