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.
