Sri Lankan Cooked Coconut Chutney

Name: Sri Lankan Cooked Coconut Chutney
Yield: serves 6¿8
Ingredients: 1 tablespoon lime or lemon juice; 2 cloves garlic, chopped; 1/2 teaspoon salt; 3 fresh hot green chilies (such as bird’s-eye), chopped; 1/4 teaspoon whole cumin seeds; 1 medium shallot, one half chopped, the other half cut into fine slivers; 10–15 fresh curry leaves plus another 10 later (omit if unavailable); 1/2 cup grated coconut, fresh or frozen and defrosted; 1 tablespoon olive or canola oil; 1/4 teaspoon whole brown mustard seeds

December 9, 2011

This delightful chutney is served with all manner of savory steamed rice cakes and pancakes. I love it with the Semolina Pilaf on page 222, but it may be served with most Indian meals. Store in the refrigerator 2–3 days or freeze leftovers.

Recipe notes

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