Coconut Chutney
This mild, sweet/spicy chutney is delicious! And using dry organic coconut, available in most grocery’s organics section, it goes together in a matter of minutes. I usually have the ingredients on hand, and finish this off while the papadam oil is heating. The flavors combine well with rice and gram bean idli.
| Soak for 10 min in warm water, drain excess | 1c | Grated, organic coconut |
|---|---|---|
| heat oil on medium-high til hot, add spices and fry briefly, until chilis darken | 2 T 1 t 1 T 2 6-8 | Oil Black mustard seeds Masoor dal (orange lentil) Dry chilis Fresh kuri leaves (opt, sliced) |
| add drained rehydrated coconut, then use garlic press to crush in ginger; stir for a few minutes to heat through, add salt, and serve ! | 1" | Fresh ginger, peeled & pressed Salt, to taste |
Yum!
