makes
250 g
prep
5 minutes
cook
10 minutes
difficulty
Easy
makes
250 g
serves
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 tsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp urad dal (black lentils)
- 1 curry leaf sprig, leaves picked
- 2 dried red chillies, sliced, seeded and soaked in water for 15 minutes, drained well
Coconut paste
- 150 g freshly grated coconut
- 2 long green chillies, seeded and
- roughly chopped
- 1.5 cm piece ginger
- 4 red shallots
- 2 garlic cloves
- 2 curry leaf sprigs, leaves stripped
- 1 tsp tamarind paste
- 1 tsp salt, or to taste
Soaking time: 15 minutes
Instructions
- To make the coconut paste, place all the ingredients in a blender or food processor and blend to a smooth paste. Set aside.
- Heat the oil in a frying pan over medium heat, add the mustard seeds and sauté for 30 seconds. Add the urad dal and curry leaves and cook for another minute until the urad dal turns golden brown. Add the dried chilli and cook for another 1–2 minutes until fragrant.
- Add the coconut paste and cook, stirring, for another 5–7 minutes until the oil has separated and the chutney is thick and aromatic. Remove from the heat and allow the chutney to cool in the pan.
- Transfer to an airtight container or a glass jar and store in the fridge for up to 2 weeks.
Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
