Chutneys, Pickles and Relishes Recipes - South Indian Coconut Chutney

Ingredients

• 225g/8 oz grated (shredded) coconut

• 450ml/3/4 pt natural (plain) yoghurt

• 45ml/3 tbsp water

• 45ml/3 tbsp oil

• 5ml/1 tsp black mustard seeds

• 2.5ml/1/2 tsp asafoetida

• 6 dried red chilies

• salt

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Method:

1. Place the coconut, yoghurt and water in  blender or food processor and blend to a fine mixture. Heat the oil and fry the mustard seeds and asafoetida until the seeds start crackling. Add the chilies and cook for 30 seconds until they darken in color.

2. Stir in the coconut puree and season to taste with salt. Bring to the boil and simmer for 2-3 minutes, stirring continuously. Leave to cool. Serve with vegetable dishes.