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.