Amazing fresh green coconut chutney!

Ok, first the disclaimers.

Disclaimer 1: Let me state I have never been a fan of south indian food (My stint in Chennai that lasted 3 years and saw me eating nothing else had something to do with it). But this one converted me to a south indian food lover. Just so that I can have the chutney with the food!!!

Disclaimer 2: I NEVER write about food/recipes. Mainly because I try and stay out of the kitchen. I CAN cook, but I don’t like it much. But I am making an exception in this case. The reason? Its amazing tasting, extremely easy to make (even I can make it!!!) and well yummy!!!

Credit for this goes to Nova, who taught me how to make this one. Ok enough blabbering and lets get on with it.

This whole thing takes about 10 minutes. You will need

• Fresh Coconuts (Replace with Dessicated coconut powder if you want)
• Fresh green coriander leaves (A handfull is enough. If while blending the chutney doesn’t look green enough, throw in more coriander leaves.)
• Few green chillies (how many depends on how hot you want the chutney to be, I put about 2 chillies for each coconut)
• A pinch of split urad dal (without skin) (Optional)
• A pinch of mustard seeds
• 4-5 curry leaves
• A table spoon of refined oil (dont use mustard oil, anything else goes)
• Salt to taste
• A blender (even the veggie chopper of a hand blender will do, thats what I use)

Break the coconut, and remove its outer hard shell. (Use a knife to do the removing bit, and a hammer if you are not an accomplished coconut breaker).  Cut the coconuts meat (The white stuff) into small pieces (this reduces the blending time). You can use dessicated coconut powder instead, but nothing beats the real thing. Dump the coconut in the blender. Dump the green chillies and coriander in with it. Add a couple of spoons of water. Blend, till you get a fine paste. If it seems too dry, add some more water (carefully, not too much) and blend. Take it out into the serving bowl and add salt to taste.

In a small pan, heat the oil and throw in the urad dal, mustard seeds and curry leaves. (Be careful, these things sputter a lot.). Once the mustard starts sputtering away, dump it onto the chutney. Give it a good stir and you are done.

You can have it with most of the staple south indian foods like idli & dosa.