Coconut-Cilantro Chutney

Makes 2 cups

Ingredients

For the Cilantro Mixture
¾ cuptightly packed fresh cilantro leaves
¾ cupfresh or frozen grated coconut
3green chilies, seeded
½-inch piece fresh ginger, finely chopped
2 tablespoonsroasted chana dal (see page 77 for roasting details)
1 teaspoonmonk fruit syrup
½ teaspoonlemon juice
Sea salt
For the Curry Mixture
1 tablespooncoconut oil
½ teaspoonmustard seeds
¾ teaspoonurad dal
8 to 10fresh or dried curry leaves
Pinchof asafetida powder

Method

Prepare the cilantro mixture: Using a mortar and pestle or food processor, combine the cilantro, coconut, chilies, ginger, chana dal, monk fruit syrup, and lemon juice with ½ cup of water and process until the mixture is smooth. Taste the mixture and season to taste with salt. Transfer to a bowl.
Prepare the curry mixture: Heat the coconut oil in a small skillet over medium heat for 30 seconds. Add the mustard seeds and urad dal and cook until the mustard seeds pop and the dal is lightly browned, 2 to 3 minutes. Add the curry leaves and asafetida and cook for a few seconds.
Pour the curry mixture over the cilantro mixture, stir, and serve.

Notes

Inspired by Indian recipes, this condiment includes two types of dal (dried legumes): chana dal (split chickpeas) and urad dal (split and husked black lentils). The curry leaves and asafetida powder add fragrance and authentic flavors as well as antioxidant health benefits.