Red Coconut Chutney

1. 1

   In a small saucepan, combine the dried red chile with the water and bring to a boil.

2. 2

   Remove from the heat and let stand for 10 minutes.

3. 3

   Drain the chile, reserving the liquid.

4. 4

   In a blender, combine the red chile with the coconut, shallot, yogurt, serrano chile, ginger, lemon juice, salt and enough of the reserved soaking liquid to make the mixture thick but pourable.

5. 5

   In a large skillet, heat the oil.

6. 6

   Add the mustard seeds and curry leaves, cover and cook over moderately high heat until the mustard seeds begin to pop.

7. 7

   Stir in the coconut mixture and remove from the heat.

8. 8

   Transfer to a serving bowl and serve at room temperature.

No additional tips available.