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Thenga Chutney, Coconut Relish

Kerala, India (by Ashley Kitson)

This is a dry coconut chutney that will not freeze. It can be kept for up to 3 days in the fridge however.

Ingredients

Relish

  • 1 tbspn. oil
  • 1/2 tin chickpeas
  • 4 green chillies
  • 10 curry leaves
  • 1/2 fresh coconut grated
  • Juice 1 lime
  • Salt to taste

Tarka

  • 1 tbspn. oil
  • 1 tsp. mustard seed
  • Pinch asafeotida

    • Method

    1. Heat tbspn. oil and saute chickpeas, chillies and curry leaves until chickpeas are golden brown.
    2. In food processor, grind all relish ingredients together.
    3. Heat Tarka ingredients together until mustard crackles and add to relish.
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