Quick coconut chutney


I do like my chutneys.  I live on green chutney, but this coconut chutney is also pretty good... for total convenience I make it with desiccated coconut but it would be lovely with fresh grated coconut.  I served it with this curry leaf and coconut toast and it was delicious.  To make your own, you will need:

1 cup of dessicated coconut

1 green chilli

1 inch square of ginger

½ a teaspoon of salt

1 ½ teaspoons of sugar

juice of half a lemon

For tempering:

1 tablespoon of coconut oil

1/3 teaspoon of mustard seeds

a stalk of curry leaves (10-12 leaves)

For the curry leaf toast:

sliced bread

10-15 curry leaves

coconut oil

To make the chutney, first place the coconut in a bowl and pour in some bowling water – it should reach the top of the coconut but not go over.  Set aside for 10-15 minutes.  After this, put it in a blender with the rest of the chutney ingredients and blend to a paste.

Heat the coconut oil in a small pan, throw in the mustard seeds and wait until they start to pop, then add the curry leaves and keep frying for a few seconds.  Tip this mixture into the blender and blend again to a paste.

Taste chutney for lemon, salt and sugar before serving. 

To make the curry leaf toast, I smeared a few slices of bread with coconut oil, arranged the curry leaves on top and placed them in a sandwich grill to brown.  I sprinkled a bit of salt and pepper on to the toast before serving.