Salsas y Bebidas · Sur de Asia

South Indian Coconut Chutney

Name: South Indian Coconut Chutney
Total time: 15 min
Yield: 2
Ingredients: 1 cup coco; 2 tbsp garbanzos; 1 unit chiles verdes; 1 tsp jengibre; ⅜ cup agua; ¾ tsp sal; 2 tsp aceite vegetal; ½ tsp mustard seeds; ½ tsp split urad dal; 8 unit curry leaves; 1 unit chile rojo

11 ingredientes · 15 minutos · 2 porciones

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VegetarianoVeganoPescetarianoSin cerdoSin alcohol

Contiene: nueces

Ingredientes

Servings:

1 cup	coco
2 tbsp	garbanzos
1 unit	chiles verdes
1 tsp	jengibre
⅜ cup	agua
¾ tsp	sal
2 tsp	aceite vegetal
½ tsp	mustard seeds
½ tsp	split urad dal
8 unit	curry leaves
1 unit	chile rojo

Preparación

mezclar4 min
medium-thick spoonable paste
Process coconut, roasted chickpeas, green chile, ginger, salt and most of the water until smooth but not watery. Add only enough water to make the chutney spoonable; an over-thinned chutney cannot support the hot tempering.
tostar3 min
mustard popped and urad lightly golden
Heat oil and add mustard seeds. When they pop, add urad dal, curry leaves and dried chile and toast briefly. Pull the pan as soon as the dal turns golden; burned tempering makes the whole chutney bitter.
mezclar1 min
tempering distributed across surface
Pour the hot tempering over the coconut chutney and fold once or twice. Keeping some aromatic oil on the surface preserves the contrast between cool coconut and toasted spices.