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Coconut Chutney

Authentic coconut chutney requires a variety of hard-to-find ingredients, so if you don’t live near an Indian market, you may be out of luck. For that reason, I’ve developed a more user-friendly recipe that is still quite close in flavor to the version served at my favorite South Indian restaurant.

Serves: 1 cup
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Makes 1 cup

What you need:

  • 1 cup shredded fresh or dried unsweetened coconut
  • 2 tablespoons dry roasted cashews
  • 1 teaspoon chopped ginger
  • 2 fresh small green chilies, seeded and minced
  • 1/4 cup chopped cilantro leaves
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/3 to 1/2 cup water, as needed
  • 1 tablespoon safflower oil
  • 1 teaspoon black mustard seeds

What you do:

  1. In a blender or food processor, combine the coconut, cashews, ginger, chilies, cilantro, salt, and sugar. Process to a paste, adding water a little at a time for a smooth consistency. Transfer to a small bowl and set aside.
  2. Heat the oil in a small skillet over medium heat. Add the mustard seeds and cook just until they begin to pop. Remove the pan from the heat and stir the seeds into the chutney.

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