NARIAL CHATNI (Hyderabad coconut mint chutney, 1-1/3 cups)

Coconut chutney is a specialty of southern India, and mint chutney is north Indian.  Hyderabad, a city under Moghul rule for centuries, is a Moslem pocket in the Hindu south and therefore offers a cross-cultural cuisine.  This chutney is good for kabobs, tandoori dishes, rice pilafs and Moghul specialties.

1 cup plain yogurt

2 teaspoons lemon juice

1 cup packed sweetened coconut flakes

¼ cup lightly packed fresh, or 1 tablespoon crushed dried, mint

4 fresh hot green chiles, stemmed

1 large clove garlic, peeled

½ inch piece fresh gingerroot, peeled

1 tablespoon light sesame oil or light vegetable oil

½ teaspoon dry mustard

½ teaspoon ground cumin

coarse salt to taste

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1. Put yogurt, lemon juice, coconut, mint, chiles, garlic and gingerroot into the container of a blender or food processor and process until the contents are finely pureed. Transfer the mixture into a bowl.

2. Heat the oil in an 8 inch microwave-safe skillet at 100 percent power in a 650 to 700 watt carousel oven for 3 minutes. Remove from oven.  Add mustard and cumin.  Mix rapidly for 10 seconds, then pour the entire spice-infused oil into the coconut mixture, scraping the skillet with a rubber spatula to get all the spices.  Add salt, mix well and serve.

3. The chutney keeps well, stored in a covered container, for up to 10 days in the refrigerator or a year in the freezer.

 

from Julie Sahni, Moghul Microwave