India: Coconut Chutney Challenge

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.

  1. 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.
  2. 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.
  3. Add the water and process until well mixed but not completely smooth.

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