FRESH COCONUT CHUTNEY
Fresh, creamy, hot, and the perfect accompaniment to the dosas here and here . This is a fresh chutney, so it won’t keep long and ideally needs to be made on the day of eating. NOTE : You will need a blender for this recipe. Serves 2 1 Indian green chile 1¾ cups fresh coconut (see here ) ¾-inch piece of ginger, peeled 1 / 3 teaspoon salt 1 tablespoon canola oil 10 fresh curry leaves 1 teaspoon black mustard seeds Whizz all the ingredients together in a blender with 2 / 3 cup of hot water, and taste. It should be creamy and sweet, with a balanced level of salt and a soft heat, so adjust as you wish before serving.
