Coconut Chutney Recipe

Ingredients

• 1 tablespoon ghee or neutral oil (0.5 ounce; 15g)
• 2 tablespoons chana dal, 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 tamarind paste, not concentrate (0.3 ounce; 10g)
• 1 teaspoon (5g) sugar
• 1/2 teaspoon (1g) Kashmiri red chili powder
• Kosher salt, to taste
• For Tempering:
• 2 tablespoons ghee or neutral oil (1 ounce; 30g)
• 1 teaspoon (5g) urad dal, a.k.a. split black gram lentils
• 1 teaspoon (5g) black mustard seeds
• 1 pinch ground asafetida

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