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Saturday, September 04, 2010

Guest Lexie Shabel: Fresh Coconut Chutney

Seasonal Recipe of the Week
Delicious fresh and great with Indian food or really anything! Most of these ingredients can be purchased at Ziggy's or Talin.

Ingredients for paste
6 tablespoons fresh grated coconut
4 tablespoons fried gram dahl, picked over and rinsed
6 small green Chiles (or as many as you can take)
1 small bunch cilantro
1/2 inch long finger of fresh ginger grated
1 marble-sized ball of tamarind pulp
salt to taste
a little water

Ingredients for "tempering"
2 teaspoons oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon black gram dahl (washed urad dahl)
1 red chile, halved
1/2 teaspoon asafoetida powder
a few curry leaves

Place the coconut, fried gram dahl, green Chiles, cilantro, ginger, tamarind and salt in a food processor blend adding just enough water to make a paste. For the tempering process heat 2 teaspoons oil in a cast iron pan (Lexi's preference) and combine all the spices and a few curry leaves. When the mustard seeds start to spatter, add this mixture to the chutney paste and mix well. Spread theis over your warm Dosai — or your face!