Coconut Chutney

By Chez_Alexander

A recipe from The Pantry, Seattle, WA.

Ingredients

• 1 TBS coconut oil
• 15-20 curry leaves
• 1/4 cup channa dal (small chickpeas)
• 1 Serrano chile, minced fine
• 1/2 cup fresh coconut, grated
• 3/4 cup water
• 1/2 tsp kosher salt, plus more to taste
• Honey, to taste

Preparation

Step 1

1. In a saute pan over medium high heat, add the oil and fry the curry leaves and channa dal until they are lightly browned.

2. Add to a blender along with the coconut, minced serrano, water, and salt. Grind to a smooth chutney.

3. Season to taste with salt and honey.

NOTE: This chutney will keep for only a few days in the fridge. However, you can freeze leftovers.

Makes 1.5 cups chutney.