Ingredients

• Soak

  • 1 cup dried grated/shredded coconut

  • 1/2 cup warm water (for rehydrating dried coconut)

• Blend

  • 2 shallots, diced, blanched

  • 1" ginger root, diced

  • 1-2 green chilies, diced, to taste

  • 3/4 cup water (more or less to taste)

  • 1/4 tsp kosher salt (more or less to taste)

• Tempering first

  • 2 tbsp coconut (or vegetable) oil, to taste

  • 1/2 tsp mustard seeds (yellow or brown)

  • 1/2 tsp split urad dal

• Tempering second

  • 3 shallots (or small onion), minced

  • 2 dried red chilies

  • few curry leaves, to taste

Directions

1. Rehydrate dried coconut with 1/2 cup warm water. Let sit for 10 mins, then dried but save the water.

2. Blend coconut, ginger, diced shallots, green chilli, water, and salt into a paste. Transfer it into a bowl.

3. Make tempering. Heat oil in a frying pan, pop mustard seeds and urad dal. Then add shallots, red chili and curry leaves. Saute until crispy and golden brown.

4. Pour tempering into chutney and mix well.

Notes

• If using a Vitamix you can add the shallots, ginger, and chilies whole, you don't need to chop or dice them.

• Two serrano chilies is the limit of heat for Ronda.

• The dried coconut will continue to absorb water, so if you're going to store any of the chutney for later you should err on the side of adding more water.

References

• Adapted from Rani's Kitchen Magic - Vella Chammanthi Curry

Ingredients

• Blend

  • 1/2 cup fresh mint leaves

  • 1/4 cup fresh coconut, grated

  • 1 shallot (or small onion), diced

  • 1" ginger root, diced

  • 4-5 green chilies, diced, to taste

  • 1 tbsp tamarind juice

  • 1/2 tsp kosher salt, to taste

  • water, to taste

• Tempering

  • 1 tbsp coconut (or vegetable) oil, to taste

  • 1/4 tsp mustard seeds (yellow or brown)

  • 1/4 tsp whole urad dal

  • 1 shallots (or small onion), minced

  • 2 dried red chilies

Directions

1. Blend coconut, shallots, ginger, chilies, and tamarind into a paste. Blend in the mint leaves, salt (to taste), and water (adding enough to reach your desired consistency).

2. Make tempering. Heat oil in a frying pan and pop mustard seeds Then add urad dal, shallots, red chili. Saute until golden brown.

3. Pour tempering into chutney and mix well.

References

• Adapted from Rani's Kitchen Magic - Mint Coconut Chutney (Puthina Thenga Chammanthi)

Ingredients

• Saute

  • 1 tsp coconut oil

  • 5 dry red chilies

  • 4 curry leaves

• Saute

  • 1 tsp coconut oil

  • 8 small shallots

• Grind

  • small piece of tamarind (optional)

  • salt to taste

Directions

1. Saute the dry red chilies and curry leaves in oil until the chilies turn dark brown, but be careful not to burn the chilies. Set aside.

2. Saute the shallots and oil until they are golden brown.

3. Grind the chilies, curry leaves, shallots, and tamarind into a paste. Do not add water while grinding. Salt to taste.

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