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.