Coconut Chutney
I’m pretty sure I’ve professed my love for all things coconut before. If not, the sheer number of coconut recipes has probably been enough of an indication; there’s been these gooey coconut bars, this amazing blended coconut rum drink, this coconut cream pudding, and, well, you get the idea.
So when I saw a recipe for coconut chutney in Madhur Jaffrey’s new book, it wasn’t a question of whether I’d make it as much as when. Answer: immediately. There are a couple ingredients in here which you might not have on hand, but they all should be available at an Indian market, if you’re lucky enough to have one nearby.
Considering it contains four Serrano peppers, the chutney is still relatively mild. With a mustard seed tadka, cumin, curry leaves, garlic and ginger, there’s a lot going on, but the flavors don’t overwhelm each other at all.. they’re like one big happy family. And a short cooking time also keeps it fresh and bright tasting. It looks like that jar of mango chutney in the fridge has just become the second fiddle.
Coconut Chutney
Ingredients:
* 1 cup coconut juice or water
* 2 Tablespoons lime juice
* 5 cloves garlic, roughly chopped
* 1 Tablespoon peeled, finely chopped ginger
* 1 teaspoon salt
* 4 Serrano peppers, roughly chopped
* 1/2 teaspoon cumin seeds
* 2 small shallots, chopped
* 2 sprigs of curry leaves (about 25-30 leaves), stems removed
* 1 cup grated young coconut (fresh or frozen, defrosted and drained)
* 1 Tablespoon vegetable oil
* 1/2 teaspoon black, brown or yellow mustard seeds
* 2 small shallots, thinly sliced
* 2 sprigs of curry leaves (about 25-30 leaves), stems removed
Directions:
Put the water or coconut juice, lime juice, garlic, ginger, salt, chilies, cumin, chopped shallots, and 2 sprigs worth of curry leaves into a blender in the order listed and blend thoroughly. Add the coconut and pulse until you have only small bits of coconut; you want it to walk the line between smooth and chunky.
Heat the oil in a medium, heavy-bottomed saucepan over high heat. When the oil begins to smoke add the mustard seeds. Immediately cover with a lid or splatter screen. Let the seeds pop furiously for five to ten seconds and then carefully slide in the sliced shallots and remaining curry leaves and reduce heat to medium (the oil can splatter so please be careful). Cook, stirring frequently, until the shallot begins to soften.
Add the coconut mixture, bring to a simmer and cook for several minutes. Let cool slightly. Remove the curry leaves and serve at room temperature.
Welcome! I'm Cate and Girl Cooks World is my recipe journal from my culinary trip around the world. 
omigod, i really love all things coconut, too and this sounds amazing! so what do you serve it with? As a side dish to curries?
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Heather- yep a side dish to curries is great… I really liked it with the carrot curry. It's really a great little side/condiment for anything Indian!
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