Page 14 - 2016TOHCookbook

Kerala-Style Red Tomato Coconut Chutney
Singh Family | AMHERST, MA
“Chutney is an add-on to bland, basic food, used to spice up any simple dish.”
MAMTA SINGH
INGREDIENTS
Makes about 1⁄2 cup
For the chutney:
1⁄2 cup grated or shredded fresh coconut 1 to 2 garlic cloves
3 dry red chiles
1 tablespoon roasted chana dal (daliya) 1 small tomato, chopped
Salt
For the tempering:
2 teaspoons vegetable oil
1⁄2 teaspoon mustard seeds
1⁄2 teaspoon urad dal (split black gram) 4 to 5 curry leaves
Steamed rice or bread, for serving
PREPARATION
1. To make the chutney, place the coconut, garlic, chiles, chana dal, tomato and salt in a food processor. Add 2 tablespoons of water and pulse until a medium-coarse paste is formed. Add more salt, to taste, and stir in additional water, as needed, until desired consistency is achieved. Transfer to a serving bowl.
2. To make the tempering, in a small pan, heat the oil over medium heat. Add the mustard seeds and cook until they begin to sputter. Add the urad dal and curry leaves and sauté until dal turns golden brown. Remove from heat.
3. Immediately pour the tempering over the chutney. Mix, if desired. Serve with rice or bread.
PAGE 10 | UMASS DINING