Thengai Chutney (Coconut Chutney)

Name: Thengai Chutney (Coconut Chutney)
Total time: PT0D0H0M
Yield: makes 2 Cups
Ingredients: 2 tbsp. chana dal (yellow split chickpeas), rinsed and soaked 30 minutes, drained; 1 cup fresh or frozen grated coconut; 2 tsp. fresh lime juice; 2 small green Indian chiles or 1 serrano, stemmed; 2 tbsp. canola oil; 1 ⁄ 2 tsp. black mustard seeds

Serves
makes 2 Cups

FARIDEH SADEGHIN

In coastal south India, coconuts are used for a variety of dishes, including this sumptuous ivory-colored chutney. Made with yellow split peas, grated coconut, and green Thai chiles, it's traditionally served with dosas, south India's fermented lentil and rice crêpes. This recipe first appeared in our August/September 2014 special India issue.

Ingredients

2 tbsp. chana dal (yellow split chickpeas), rinsed and soaked 30 minutes, drained
1 cup fresh or frozen grated coconut
2 tsp. fresh lime juice
2 small green Indian chiles or 1 serrano, stemmed
2 tbsp. canola oil
¹⁄₂ tsp. black mustard seeds

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Instructions

Step 1

Purée chickpeas in a spice grinder into a powder; transfer to a food processor. Add coconut, lime juice, chiles, and ½ cup water; purée until smooth and transfer to a bowl. Heat oil in an 8" skillet over medium-high. Cook mustard seeds until they pop, 1–2 minutes; let cool and stir into coconut mixture.

Purée chickpeas in a spice grinder into a powder; transfer to a food processor. Add coconut, lime juice, chiles, and ½ cup water; purée until smooth and transfer to a bowl. Heat oil in an 8" skillet over medium-high. Cook mustard seeds until they pop, 1–2 minutes; let cool and stir into coconut mixture.