Coconut Chutney

Break open a fresh coconut and grate the white flesh. Fresh coconut is essential — desiccated coconut will not give the same creamy, moist texture.

In a blender, combine grated coconut, roasted chana dal, green chillies, ginger, garlic, fresh coriander leaves, lemon juice, and salt.

Add 60 ml of water and blend to a smooth, thick paste. Add more water a tablespoon at a time if needed to help blending, but keep the chutney thick.

Taste and adjust salt and lemon juice. Transfer to a serving bowl.

Prepare the tempering (tadka): heat coconut oil in a small pan over medium heat.

Add mustard seeds and let them splutter completely. Add urad dal and fry for 30 seconds until golden.

Add dried red chillies (broken in half) and curry leaves. They will splutter — stand back. Fry for 20 seconds until the curry leaves are crisp.

Pour the hot tempering immediately over the coconut chutney. The sizzle and aroma will infuse into the chutney.

Stir gently to mix the tempering through the chutney. Serve immediately or refrigerate for up to 2 days.