Coconut Chutney, New Delhi Hotel Style
The best coconut chutney I’ve ever had was in our hotel in New Delhi. Perhaps it was because I was jet-lagged, or perhaps I was just happy to have some “real” food after traveling for over 30 hours, but the coconut chutney I ate with my first breakfast in India made an impression on my taste buds. Upon my return to Canada I was determined to re-create it and, after a lot of trial and error, I think this is it! Plain and simple. White and delicious, even though I have to make it with desiccated coconut rather than the grated fresh coconuts found in Delhi.
To get the maximum level of enjoyment from this chutney I recommend that you go on a long journey involving 3 flights and 8 hours in Frankfurt airport, then cover yourself with a thin layer of dust, deeply inhale some smog, have a cold shower and eat this with freshly steamed idli or dosa.
- 1 tbsp split, skinned urad dhal (it should look white, not black)
- 1 ½ cups grated fresh or desiccated coconut
- 1 tbsp coconut oil
- 2 tsp grated fresh ginger
- 3 garlic cloves, finely chopped
- ½ tsp mustard seeds
- ½ tsp salt
- 1 – 1½ cups water, as needed
Preparation time: 5 minutes. Cooking time: 10 minutes. Makes about 1 cup. Best eaten on the day it’s prepared, but can be kept overnight in the fridge.
- Cook the urad dhal in a small frying pan over a medium-high heat for 2-3 minutes or until very lightly browned. Transfer to a small blender.
- Put the coconut oil in the pan over a medium heat and add the coconut, ginger, garlic, mustard seeds and salt. Stir for 1-2 minutes or until the coconut is warm and just a few pieces are slightly browned. Transfer to the blender.
- Add the water and process until well mixed but not completely smooth.