COCONUT CHUTNEY (THéNGA CHUTNEY)
Coconut chutney in southeastern India is as common as ketchup on fries in the United States.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- To make shredded fresh coconut, rinse coconut thoroughly to remove any dust or dirt from shell; pat dry. Pierce eyes with ice pick or sturdy skewer. Drain liquid into container. (The liquid is delicious to drink and can be stored in the refrigerator in a covered container for up to 24 hours.)
- Tap coconut firmly all over with hammer or heavy meat mallet. It usually splits open lengthwise. Work blade of blunt or round-ended knife between white meat and hard shell. Push knife into shell away from you and, with a twist of the wrist, the meat should pop out. Peel thin, dark brown skin from white coconut meat, using paring knife or vegetable peeler. Shred the coconut meat in a food processor or on large holes of four-sided grater. One medium coconut yields 2 to 3 cups shredded coconut; use 1 cup for this recipe.
- To make chutney, in blender, place 1 cup coconut, the water, cilantro, tamarind pulp, salt and chiles. Cover and blend on medium speed until smooth. Transfer to small bowl; set aside. (Chutney will thicken as it stands; if it becomes too thick, stir in additional water until it reaches desired consistency.)
- In 6-inch skillet, heat oil and mustard seed over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops. Add lentils; stir-fry about 30 seconds or until lentils are golden brown. Pour hot oil mixture over chutney; mix well. Cover tightly; store in refrigerator up to 1 week.
Nutrition Facts : Calories 20, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 0 g, TransFat 0 g
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