Coconut Chutneys

1) Coconut Chutney - 1 cup grated fresh coconut
2) Coconut and Peanut Chutney - 1/2 cup grated fresh coconut AND 1/2 cup peanuts
3) Coconut and Dal Chuntney - 1/2 cup grated fresh coconut AND 1/2 cup split yellow peas (toasted), aka Chana Dal

Once you have either one of the above 3 combination, here is the recipe:


One of the above combinations
2 tablespoons full fat plain yogurt
1 teaspoon cumin seeds
1/2 teaspoon salt
1 teaspoon mustard seeds
1 jalapeno, roughly chopped
1/2 cup plain yogurt OR a little bit more, as required


6 curry leaves, each torn in 2 pieces
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 tablespoon oil
1/4 teaspoon asafoetida powder OR hing
1 dry red chili, broken in 2 OPTIONAL


Using a food chopper (like Magic Bullet), puree all the ingredients in the 'Grate' section.
In a small fry pan over medium heat, heat oil and when the oil is hot, add mustard seeds and allow it to crackle. Keep a lid handy.
When the crackling has stopped, add cumin seeds, hing, dry red chili and curry leaves and cook for a minute.
add this mixture to the freshly prepared chutney and adjust salt, if you need to.
Chutney is ready.

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