Coconut-Walnut Chutney

For this week's recipes I am going to borrow recipes from Tamalapaku  for the theme "Cook from fellow BM-ers". It was difficult to narrow down to just one blog..it was a tough task.

For today, I wanted to start off with a chutney recipe perfect for Idli, Dosa, Pongal, Upma or almost any Indian breakfast items. The base recipe is Tamalapaku's Walnut Chutney that kind of evolved into this recipe. I have seen my friends totally give up on coconut and simply substitute walnut paste instead. I am/was surprised to see that I couldn't tell much difference and I finally made the transition too... Well, I am half way there but I like when I am at- I can't completely give up on coconut which is why you see that I have thrown some grated coconut balls into the mix. :). Oh yes, it all can be done in under 30 minutes.

Ingredients:

• 1/2 Cup Walnuts
• 4 Tbsp Fresh/Frozen Grated Coconut (2 grated coconut balls)
• 2 Hot Green Chili
• 2 Dry Red Chili
• 1 Stalk Curry Leaf
• 2 Tbsp Red Lentil/Masoor Dhal
• 1 Large or 2 Small Cloves Garlic, roughly cut
• Marble-sized Tamarind
• 1 Tbsp Olive Oil
• Salt as needed

For Seasoning:

• 1 Tsp Split Hulled Black Gram "Urad dhal"
• 1/2 Tsp Mustard Seeds
• 1 Stalk Curry Leaf
• A pinch of Asafoetida/Hing ( I used L.G brand)

Procedure:

• Gather all the ingredients needed. 

• In a tbsp of Olive Oil, lightly brown the red lentils. A minute later add the roughly cut garlic cloves, both the chilies and a stalk of curry leaf.

• Add the walnuts and saute them for a minute of so. Switch off the stove and add the coconut and tamarind. Mix and let it cool. Move the cooled mixture into a blender jar and add a little salt. Grind it to a thick (slightly gritty or smooth, its all personal preference) paste.

• Season the chutney with the seasoning ingredients.

• Pour over the chutney. Enjoy with Idli, Dosa etc.

Enjoy!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 19