Fresh Coconut and Tamarind Chutney with Fresh coriander
NARIYAL IMLI CHATNI
-Recipe from Yamuna mataji
Tamarind pulp has a fruity, sour taste and is frequently used in South
Indian cooking. In this recipe, a touch of raw sugar is added to bring
out a sweet and sour contrast of flavors. This chutney selection from
Hyderabad goes well with virtually any savory.
Preparation time (after assembling ingredients) and cooking time: about 30 minutes
Makes: 1 ½ cups (60 ml)
1 ½ -inch (37 g) ball of seeded dried tamarind pulp
½ cup (120 ml) hot tap water
2 table spoons (30 ml) each chopped fresh mint and coriander
3 table spoons (45 ml) crumbled jaggery or date sugar
2-3 hot green chilies, seeded and chopped
½ teaspoon (2 ml) salt
1 ¼ cups (105 g) grated fresh coconut, lightly packed
3 table spoons (45 ml) ghee or sesame oil
1 teaspoon (5 ml) black mustard seeds
¼ teaspoon (1 ml) yellow asafetida powder (hing)
10 curry leaves, preferably fresh
This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths.
1.
Place the tamarind in a ceramic or stainless steel bowl and add
the hot water. Set aside for 15 minutes. Rub the tamarind through your
fingers to separate the soft pulp from the seeds. Pass through a
strainer and collect all of the puree. Discard the fibers and seeds.
2.
Combine the tamarind puree, herbs, sweetener, chilies and salt in
a food processor fitted with the metal blade, or a blender. Cover and
process to a smooth puree. Add the coconut and process until well
mixed. Transfer to a non-metallic bowl or ceramic dish.
3.
Heat the ghee or oil in a saucepan over moderate heat. When it is
hot but not smoking, add the black mustard seeds and fry until they
begin to sputter and turn gray. Remove the pan from the heat, add the
asafetida and curry leaves, and after several seconds pour the
seasonings into the chutney. Stir well. Serve at room temperature or
chilled. Tightly covered and refrigerated, the chutney can be kept for
1-2 days.