Coconut Chutney Recipe

• 1 tablespoon
• or neutral oil (0.5 ounce; 15g)
• 2 tablespoons
• , a.k.a. yellow split lentils (1 ounce; 30g)
• 1 1/2 cups finely shredded unsweetened desiccated coconut (4.6 ounces; 130g)
• 2/3 to 1 1/3 cups (156 to 312ml) hot water
• 1 1/2 teaspoons seedless
• , not concentrate (0.3 ounce; 10g)
• 1 teaspoon (5g) sugar
• 1/2 teaspoon (1g)
• Kosher salt, to taste
• 2 tablespoons ghee or neutral oil (1 ounce; 30g)
• 1 teaspoon (5g)
• , a.k.a. split black gram lentils
• 1 teaspoon (5g) black mustard seeds
• 1 pinch ground asafetida

1. Heat ghee and chana dal in a small skillet over medium-high heat. Toast dal until fragrant and golden. Set aside.
2. In a blender, combine coconut, hot water, tamarind paste, sugar, chili powder, and toasted chana dal. Blend until smooth, adding more water if needed to achieve a thick, hummus-like consistency. Season with kosher salt to taste. Transfer coconut chutney to a serving bowl.
3. Heat ghee and urad dal in a small skillet over medium-high heat. Once dal is lightly toasted, add mustard seeds and asafetida and fry until seeds begin to pop. Pour entire mixture over chutney and serve immediately. The chutney will keep for 2 to 3 days in the refrigerator (see note).

neutral oil, coconut, water, seedless, sugar, kosher salt, ghee, black gram lentils, black mustard seeds, ground asafetida

Taken from www.seriouseats.com/recipes/2018/02/coconut-chutney-recipe.html (may not work)