ROASTED COCONUT CHUTNEY

Roasted Coconut Chutney image

Number Of Ingredients 13

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2 to 3 tablespoons Tamarind Paste
1 cup shredded or grated unsweetened flaked coconut
7 dried red chili peppers, such as chile de arbol, 5 broken and 2 with stems
1 tablespoon dried white split urad beans (dhulli urad dal), sorted
1 tablespoon , dried yeallow split garbanzo beans, (channa dal), sorted
2 cloves fresh garlic (large), coarsely chopped
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 tablespoon coconut or peanut oil
1 teaspoon black mustard seeds
1 pinch ground asafoetida
5 to 7 fresh curry leaves

Steps:

1. Prepare the tamarind paste. Then, preheat the oven to 250°F. Spread the coconut on a baking tray and roast until golden, 20 to 30 minutes (depending on the moisture content).2. In a small nonstick saucepan, dry-roast together the broken red chili peppers, urad and channa dals, garlic, coriander, cumin, fenugreek over medium heat until a few shades darker, about 2 minute. Let cool, then grin in a spice or coffee grinder, in two batches if necessary, to make a fine powder. Remove spices to a bowl. In the same grinder, grind the coconut, in two batches if necessary, to make it as fine as possible. Mix with the spices.3. Heat the oil in a medium nonstick wok or saucepan over medium-high heat and add the whole red chili peppers and mustard seeds they would splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Add the asafoetida and curry leaves, then mix in the coconut-spice mixture. Add the tamarind paste and the salt, and stir over medium heat until well mixed. Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves