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
- 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.
- 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.
- 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