Coconut Chutney
Savory, creamy and tinglingly spiced, coconut chutney is a staple South Indian condiment that can be prepared with endless variations. For the best texture, use fresh or frozen grated coconut. You can simply use frozen grated coconut available at Indian markets. Or, if you’re up for a fun task, you can crack into a fresh coconut, peel and grate it. While desiccated (dried and grated) unsweetened coconut can be used with the addition of a little more water, it won’t have quite the same texture. The chutney is thickened with roasted chana dal (you can also use peanuts) and spiced with green chile and garlic. Swap out the garlic for ginger, if you prefer. And don’t skip drizzling on the tadka (spiced oil) which makes everything sing and sizzle with a welcome crunch and heat. For a comforting and nutritious South Indian breakfast, serve coconut chutney with idli and sambar; or dosas. Coconut chutney is best served the day it’s made but will keep covered in the refrigerator for up to two da
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