Greg's nariyal (coconut) chutney

This is an experimental coconut chutney. There are multiple recipes, and I'm still looking for the best. The current one doesn't work well at all. The real issue appears to be how to grind the coconut. In India they use a mortar and pestle. A blender doesn't work well at all. I've tried a meat mincer, which divides the coconut, but the results are nothing like what I recall from my last visit in Chennai. The recipes here are derived from various books and web sites, and are for reference only.

Notes

The flesh of a fresh coconut weighs about 400 g.
Most recipes want sourness (usually tamarind) and some kind of dal. Many also want asafœtida.
24 June 2006: Used 50g channa dal with 375g coconut, no urad dal. Certainly it was enough. Also 1 tsp asafœtida, which improved the aroma. Still not very successful.

Little taste of India

Page 210:

1 teaspoon chana dal
1 teaspoon urud dal
1/2 fresh coconut (160g)
2 green chilis, seeded and chopped
1/2 teaspoon salt
1 tablespoon oil
1 teaspoon black mustard seeds
5 curry leaves
1 teaspoon tamarind puree.

Syvum

original

Serves: 4
Cooking time: 2 minute(s)
Style: South Indian Vegetarian

4 tablespoons grated coconut
2 teaspoon(s) bengal gram (chana dal) roasted
1" piece ginger peeled and chopped
4 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 teaspoon(s) each of mustard seeds and black gram (udad dal)
½ teaspoon(s) asafoetida powder
4 curry leaves
1 red chilli(es) broken into bits
2 tablespoon(s) oil
lemon juice and salt to taste

Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.
Add salt and lemon juice to the chutney.

Serve at room temperature with: Spicy Semolina (Khara Rava) or any other snacks of your choice.

Saroj

Original
Ingredients:

1 cup shredded fresh coconut
1/3 cup gram dal
1 tbsp. peanut peeled, crushed
4-5 green chillies
1/2 cup coriander leaves
1 tsp. salt
1/4 tsp. sugar

for seasoning:
1 tsp.oil
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds
4-5 curry leaves finely chopped
1 pinch asafoetida

METHOD:

Grind all the ingredients (except those for seasoning) together.
Use a stone hand/electric grinder or mini grinder or a mixie, in that order of preference.
Stone ground chutneys will always give a better flavour and texture.
Grind till smooth.
Heat oil and add the seasoning ingredients. Pour hot oil over the chutney.
Mix gently.
Serve fresh with dosas, idlis, upma, utthapams, vadas, etc.
Making time : 20 minutes (excluding grinding time)
Makes : 1 1/2 cups
Shelf life : Best used same day.

Indian Child

Original

Ingredients :

Coconut Grated          1 cup
Red Chillies(dry)       2 nos
mustard seeds           1 tsp
urad dal                2 tsp
tamarind dry            1 small piece
salt                    to taste
sugar                   1 tsp
hing                    1 tsp
oil                     1 tbsp

Method :
Grate the Coconuts.
In a pan heat the oil & add 1 tsp of urad dal, &chilliies.
Fry for a minute.
Let it cool completely . Add the tamarind,sugar,hing &
coconut & grind it to a fine paste . DO the seasoning with
the other tsp of urad dal , mustard seeds in a tsp of oil.
Enjoy with steaming plain rice.

Ourkarnataka.com

Original

Brahmin style Coconut Chutney

Ingredients: Grated coconut 2 cup, green chillis 8-10, coriander leaves ¼ cup, curry leaves (few springs), tamarind pulp 2 tsps, salt to taste, hingu and fried gram ¼ cup.