Coconut Chutney

Coconut Chutney (Thenga Chutney)
Coconut chutney in southeastern India is as common as ketchup on fries in The United States.

Ingredients:
Shredded Fresh Coconut (see below)
3/4 cup water
1 tablespoon chopped fresh cilantro
1 teaspoon chopped dried tamarind pulp or
1/4 teaspoon tamarind paste
1/2 teaspoon salt
2 to 3 fresh Thai, Serrano, or cayenne chilies
1 tablespoon vegetable oil
1/2 teaspoon black or yellow mustard seed
1 tablespoon dried split and hulled black lentils or yellow split peas, sorted

Directions:
1. Place all ingredients except oil, mustard, and lentils in blender. Cover and blend on medium speed until smooth. Transfer to small bowl; set aside. (Chutney will thicken as it stands. If it becomes too thick, stir in additional water until it reaches desired consistency.)

2. Heat oil and mustard seed in 6-inch skillet over medium heat. Once seed begins to pop, cover skillet and wait until popping stops. Add lentils; stir-fry about 30 seconds or until lentils are golden brown. Pour hot oil mixture over chutney; mix well.

3. Tightly cover and store in refrigerator up to 1 week.

Shredded Fresh Coconut
Rinse the coconut thoroughly to remove any dust or dirt from the shell; pat dry. Pierce the eyes with an ice pick or sturdy skewer. Drain the liquid into a container. The liquid is delicious to drink and can be stored in the refrigerator in a covered container for up to 24 hours. Tap the coconut firmly all over with a hammer or heavy mallet. It usually splits open lengthwise. Work the blade of a blunt or round-ended knife between the white meat ad the hard shell. Push the knife into the shell away from you and, with a twist of the wrist, the meat should pop out. Peel the thin, dark brown skin from the white coconut meat, using a paring knife or vegetable peeler. Shred the coconut meat in a food processor or on the large holes of a four-sided grater. One medium coconut yields 2 to 3 cups shredded coconut.