A South Indian Meal Part III: Coconut Mango Chutney
Posted by fourclankitchen on November 1, 2010
This is the third part of the meal consisting of Dosa, sambar, potatoes and chutney. This delectable chutney is usually made of coconut and tamarind plus spices. Here, I have substituted a mango for the tamarind, because I had a -too sour to eat as is- mango in the fridge that I needed to get rid of.
About the special ingredients: getting a fresh cononut extracted from the shell is a real chore, so just get it pre-grated in the frozen section of any Indian grocery store.
The dals/lentils (urad and channa) can also be obtained from the Indian grocery store. Chana (yellow split pea) is also available in regular grocery stores. These will need to be dry roasted (see below).
Curry leaves (see Part I of these series) can also be obtained from the Indian grocery store. There is no substitute, but omitting it will be fine. So here we go.
3/4 cup shredded fresh or frozen coconut (bring to room temperature if using frozen)
1 small mango, peeled and seeded (choose something with low fiber content like an Ataulfo or Manilla)
2 tsp roasted urad and chana dal (lentils, available at any Indian grocery store)
1/2 tsp salt or to taste
1 tsp mustard seeds
pinch of asafetida (optional)
8-10 curry leaves
2-3 dry red cayenne peppers, broken to bits
1/2 ” piece of ginger, peeled and minced
1 tbs. oil
Cilantro for garnish (optional)
1-2 tsp water if needed.
First, dry roast the lentils. Heat a thick bottomed cast iron skillet or griddle till hot and then add 2 tbs. each of the urad and chana dal. Stir around on the skillet till the lentils begin to turn red and become fragrant: a couple of minutes. Use 2 tsp of the mix in the chutney and store the rest at room temp for another day. Put the 2 tsp of roasted dal into a coffee grinder and grind to a coarse powder/mex if your food processor is not powerful. If you have a powerful food processor, you can skip this step.
Second, temper. Heat one tbs of oil in a small sauce pan. When hot, add the mustard seeds, roasted lentils, curry leaves, cayenne peppers, ginger and asoefetida. Stir fry the mex till it is aromatic (a couple of minutes), then turn off the stove.
Next, grind the chutney. Using a food processor, grind together the coconut, mango, salt til it resembles a coarse paste. Then add the tempering to it and briefly grind again, so that some of the ingredients becomes fully incorporated into the chutney while the others stay coarse. Add a bit of water if needed, then adjust the salt. Garnish with cilantro if desired. Serve as a side with any Indian meal (including dosas as I have suggested).