The New Taste of India/Das Sreedharan 2001

Coconut and Tamarind Chutney
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 teaspoons tamarind pulp 125g/4-1/2 oz freshly grated coconut 3 fresh green chillies
1 tablespoon finely chopped root ginger 1 teaspoon finely chopped garlic 2 tablespoons vegetable oil
1/2 teaspoon mustard seeds 1 teaspoon urad dal 3 dried red chillies
10 curry leaves salt



1 Place the tamarind pulp in a bowl with 1 tablespoon of hot water and break up the tamarind as much as possible with a spoon. Set aside for 20 to 30 minutes, stirring occasionally to dissolve the pulp as much as possible. Sieve the mixture to give 1 tablespoon of thick tamarind-flavoured liquid.
2 In a grinder or blender, process the tamarind liquid, coconut, fresh green chillies, ginger, garlic and a little salt to give a fine paste. Transfer the mixture to a bowl.
3 Heat the oil in a frying pan over a medium heat. Add the mustard seeds and, as they begin to pop, add the urad dal, dried red chillies and curry leaves. Stir-fry until the dal turns golden.
4 Pour the contents of the pan over the coconut mixture and stir well before serving.

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