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Coconut Chutney (Thénga Chutney)
Coconut Chutney (Thénga Chutney)
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Prep Time:
30 minutes
Total Time:
30 minutes
Coconut chutney: a staple in southeastern India, as ubiquitous as ketchup on fries in the US.
Ingredients:
  • 1 medium coconut
  • 3/4 cup water
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon chopped dried tamarind pulp or 1/4 teaspoon tamarind concentrate paste
  • 1/2 teaspoon salt
  • 2 to 3 fresh Thai, serrano or cayenne chiles
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon black or yellow mustard seed
  • 1 tablespoon dried split and hulled black lentils (urad dal) or yellow split peas (chana dal), sorted
Instructions:
  • Rinse the coconut thoroughly to remove any dust or dirt, then pat it dry. Use an ice pick or sturdy skewer to pierce the eyes and drain the liquid into a container. Enjoy the delicious coconut water fresh or store it in a covered container in the refrigerator for up to 24 hours.
  • Crack open the coconut using a hammer or heavy meat mallet. Gently separate the white meat from the shell using a rounded knife. Remove the brown skin from the white meat with a paring knife or vegetable peeler. Shred the coconut in a food processor or on a grater. Use 1 cup of the shredded coconut for this recipe.
  • In a blender, combine 1 cup coconut, water, cilantro, tamarind pulp, salt, and chiles. Blend on medium speed until smooth. Transfer the mixture to a small bowl and set aside. If the chutney thickens too much, simply stir in some additional water until it reaches your desired consistency.
  • Warm oil and mustard seed in a 6-inch skillet over medium-high heat until seeds start popping. Cover and let it cook until popping stops. Quickly stir-fry lentils for about 30 seconds until golden brown. Mix the hot oil mixture into the chutney and store tightly covered in the refrigerator for up to 1 week.

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