Thought it would be interesting to come up with a collection of Indian chutneys. I'll get the ball rolling with a coconut chutney:
INGREDIENTS
1 cup - Roasted, unsalted peanuts
½-Cup - Grated Coconut – fresh or frozen (thawed), NOT dry
3 or 4 - Green chilies
2 Tbl Spoons - Peanut or vegetable oil
1 Tsp Spoon - Urad Dal
1 Tsp Spoon - Mustard seeds
¼-Tps Spoon - Asofoetida or Heeng/Hing
1-inch Ball - Tamarind
5 or 6 - Curry leaves (optional)
Salt to taste
METHOD
Place the tamarind in about 1 cup of water and nuke in the microwave on high for about 1 minute. Remove and allow to soak. When the water is sufficiently cool, use your fingers to gently knead the tamarind in the water. Remove and discard the solids, and retain the “tamarind liquid”.
Slightly roast the peanuts until they release their flavor. Make sure that they are not burnt.
Place the coconut, green chilies, and peanuts in a blender or food processor. Add half the tamarind extract. Add just enough water to get the mass moving, and process to a medium smooth paste.
Remove from the blender. Add salt to taste, and add more tamarind extract if you want it a bit more sour.
In a small fry pan, heat the peanut or vegetable oil on medium high. Add the urad dal and mustard seeds. Heat until the urad dal turns golden and the mustard seeds start to sputter. Add the asofoetida, and immediately add the curry leaves. CAUTION: The hot oil will splash when you add the curry leaves.
Add the oil mixture to the peanut coconut paste. Mix thoroughly. Allow to stand for an hour before serving.
INGREDIENTS
1 cup - Roasted, unsalted peanuts
½-Cup - Grated Coconut – fresh or frozen (thawed), NOT dry
3 or 4 - Green chilies
2 Tbl Spoons - Peanut or vegetable oil
1 Tsp Spoon - Urad Dal
1 Tsp Spoon - Mustard seeds
¼-Tps Spoon - Asofoetida or Heeng/Hing
1-inch Ball - Tamarind
5 or 6 - Curry leaves (optional)
Salt to taste
METHOD
Place the tamarind in about 1 cup of water and nuke in the microwave on high for about 1 minute. Remove and allow to soak. When the water is sufficiently cool, use your fingers to gently knead the tamarind in the water. Remove and discard the solids, and retain the “tamarind liquid”.
Slightly roast the peanuts until they release their flavor. Make sure that they are not burnt.
Place the coconut, green chilies, and peanuts in a blender or food processor. Add half the tamarind extract. Add just enough water to get the mass moving, and process to a medium smooth paste.
Remove from the blender. Add salt to taste, and add more tamarind extract if you want it a bit more sour.
In a small fry pan, heat the peanut or vegetable oil on medium high. Add the urad dal and mustard seeds. Heat until the urad dal turns golden and the mustard seeds start to sputter. Add the asofoetida, and immediately add the curry leaves. CAUTION: The hot oil will splash when you add the curry leaves.
Add the oil mixture to the peanut coconut paste. Mix thoroughly. Allow to stand for an hour before serving.