Recipe courtesy Yamini and the League of Kitchens

Chutneys are an essential accompaniment to South Indian meals, and usually more than one kind is found on the table. Special to this recipe is the tarka, or spices fried in oil and poured over top as a garnish.

Chutney:
1/2 cup roasted chana dal
5 Thai green chiles, stem removed
3 tablespoons peeled and coarsely chopped fresh ginger
1 tablespoon kosher salt
1 teaspoon cumin seeds
1 packed cup fresh cilantro leaves and tender stems
1 cup water
4 teaspoons tamarind paste (see additional recipe)
2 cups grated fresh coconut, thawed if frozen

Put the chana dal, chiles, ginger, salt, and cumin seeds in a blender and grind. Then add the cilantro, 1/2 cup of the water, and tamarind, and blend. Add the coconut and blend. With the motor off, poke down the chutney with a spoon to get everything mixed well. Blend again. Add the remaining 1/2 cup water. Scrape the chutney into a bowl.

Tarka:
2 tablespoons ghee
1 1/2 teaspoons brown mustard seeds
1/2 teaspoon chana dal
1/2 teaspoon urad dal
Pinch asafoetida
10 fresh curry leaves
2 dried red chiles, snapped in half, seeds removed
2 tablespoons water

Heat the ghee in a medium saucepan over medium-high heat; it’s ready when one mustard seed added to the pan bubbles. Add the rest of the mustard seeds; they will foam up. Once they pop, add both of the dals and allow to bubble for a few seconds. Sprinkle in the asafoetida. Toss in the curry leaves and chiles (they will pop vigorously) and stir for a few seconds. Remove the pan from the heat pour in the water. Pour the tarka over the chutney and cover until ready to serve.

Makes about 3 cups
Prep: 15 minutes
Cook: 1 minute

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