Coconut Chutney

This rather spicy South Indian chutney is often paired with potato-filled dosas, but may be served with any number of dishes. It’s important to use only fresh or frozen grated coconut, not the desiccated (or dried) kind, nor the sweetened. It tastes best the day it is made.

Ingredients

• 1 cup plain yogurt
• 2 tablespoons vegetable oil
• ¾ teaspoon mustard seeds
• 1 tablespoon sesame seeds
• ½ teaspoon asafetida
• 3 or 4 small green chiles, finely chopped
• 1 teaspoon grated ginger
• 1 ½ cups grated coconut, fresh or frozen
• ½ teaspoon salt

2 cups

Preparation

1. Put yogurt in a mixing bowl. Set a small skillet over medium heat and add vegetable oil. Add mustard seeds and wait until they pop, about 1 minute, then stir in sesame seeds, asafetida, chiles and ginger. Cook until mixture sizzles, 1 minute more, then turn off heat.
2. Add coconut and salt. Stir to combine ingredients, then add contents of skillet to yogurt and mix well. Thin with up to 1/2 cup water if necessary. Check seasoning and transfer chutney to a serving bowl. Cover and refrigerate if desired, but bring to room temperature before serving.

15 minutes