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

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.