Six Coconut Chutney Variations

Ingredients

• Coconut - 1 cup
• Red or green chilies - 3 whole
• Shallots - 2 whole
• Tamarind - 1 whole
• Coriander leaves
• Dry red chilies - 3 whole
• Garlic - 1 clove
• Dry red chilies (type 3 count) - 4 whole
• Shallots (type 3 count) - 3 whole
• Coriander seeds - 1/4 cup
• Pudina leaves - 1/4 whole
• Green chilies - 4 whole
• Toor dal - 2 tsp
• Moong dal - 2 tsp
• Urad dal - 2 tsp
• Dry red chilies (type 5 count) - 5 whole
• Asafoetida - 1/4 tsp
• Peppercorns - 5 whole
• Dry red chilies (type 6 count) - 3 whole
• Tomatoes - 2 whole
• Thick yogurt - 1/2 cup
• Salt to taste

Instructions

1. 1Decide which variation you want to make — each version starts with 1 cup of fresh coconut as the base, then add the variant ingredients listed below.
2. 2Type 1 (fresh chili, shallot, tamarind, coriander): combine coconut, red or green chilies, shallots, tamarind and coriander leaves in a blender with salt; grind to a smooth paste, adding a tablespoon or two of water if needed to reach a spreadable consistency.
3. 3Type 2 (dry chili and garlic): put coconut, dry red chilies, garlic and salt into the blender and grind until smooth; this yields a slightly smoky, garlicky chutney.
4. 4Type 3 (dry chili, shallot and coriander seeds): toast the coriander seeds briefly in a dry pan until fragrant, then combine with coconut, dry chilies, shallots, tamarind and salt in the blender and grind to a thick paste.
5. 5Type 4 (pudina/mint): combine coconut, pudina leaves, coriander seeds, green chilies, tamarind and salt in the blender; grind until the chutney is bright green and smooth, adding a little water if it feels too stiff.
6. 6Type 5 (roasted dals and spices): dry-fry the toor dal, moong dal, urad dal, dry red chilies, asafoetida and peppercorns in a pan over medium heat until the dals turn light brown; cool slightly, then grind with the coconut, tamarind and salt until smooth.
7. 7Type 6 (tomato and yogurt): grind coconut, dry red chilies, shallots and tomatoes together until smooth, then stir the paste into the thick yogurt; taste and adjust salt, and serve chilled or at room temperature with rotis or dosa.
8. 8If you like, finish any version with a simple optional tempering: heat a little oil, splutter mustard seeds and curry leaves, and pour over the chutney for extra aroma.