Coconut Chutney with Five Spice Tempering

Some friends and I made Masala Dosas last weekend from a packett. It wasn’t that bad, the batter was delicious, tasted like real dosas but they were difficult to make them perfect: a bit chewy, a bit crispy, not too thin and not too thick. Anyways a valiant first time effort.

The best thing about dosa eating is dipping the crepe into various chutneys. I made an effort to do a quick and easy coconut chutney. It was as tasty as it was beautiful.

IMG_6847

What you’ll need:

  • 4 tablespoons of coconut. I used desiccated coconut, the kind for baking ideally you’ll use fresh, but I never see it. 
  • 1 tablespoon of yogurt
  • 1 tablespoon of yellow channa daal
  • One teaspoon of salt
  • Two teaspoons of sugar (maybe more if you want it sweeter)
  • A couple small pieces of yellow onion (if you want to go the extra effort cook the onion down a bit in some oil)
  • A small chunk of ginger

Tempering:

  • Black mustard seeds
  • Cumin seeds
  • Fennel seeds
  • Coriander seeds
  • Dried chilli flakes

Throw all the ingredients into a food processor or blender and puree until smooth as possible. Add a bit of water if you think its too thick. Pour the chutney into a serving bowl. Add salt or sugar if needed.

Dry toast the seeds for 30 seconds to a minute in a hot frying pan. Drizzle a small amount of olive oil over the toasted seed, toss and pour the seeds and oil over the chutney.

IMG_6850

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This entry was posted in Chutneys, Dips, Sauces, Indian, Veg, Vegan. Bookmark the permalink.

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