1/2 coconut, grated or cut into small pieces
2-3 green chiles, chopped
1 dried red chile, crushed
1 Tbs shallot, chopped
2 tsp odacha kadala
1 Tbs oil
1 tsp mustard seeds
1 tsp urad dal
1 sprig of curry leaves
1/2 tsp salt
3/4 - 1 cup water
1. Put the odacha kadala (skinned dried black chickpeas) in a skillet and dry fry over medium heat for a few minutes.
2. Grind the coconut, shallot, green chiles and odacha kadala with 3/4 cup of water in a blender to a smooth paste. If it is too thick, add more water.
3. For the seasoning, heat the oil in a saucepan. Add the mustard seeds. When they start to pop, lower the heat. Add the urad dal, dried red chile and curry leaves. When the dal turns brown, remove from the heat then stir into the chutney. Mix well and add more salt, if necessary.
- Learn how to open a coconut and remove the meat.
Coconut Chutney is served with most meals in South India. A very popular accompaniment, this South Indian recipe for Green Chile Coconut Chutney is delicious and easy. With a few more ingredients that my traditional Coconut Chutney, this is a delicious change of pace.