This delightful chutney is served with all manner of savory steamed rice cakes and pancakes. I love it with the Semolina Pilaf on page 222, but it may be served with most Indian meals. Store in the refrigerator 2–3 days or freeze leftovers.

　　

Ingredients

serves 6¿8

　　1 tablespoon lime or lemon juice

　　2 cloves garlic, chopped

　　1/2 teaspoon salt

　　3 fresh hot green chilies (such as bird’s-eye), chopped

　　1/4 teaspoon whole cumin seeds

　　1 medium shallot, one half chopped, the other half cut into fine slivers

　　10–15 fresh curry leaves plus another 10 later (omit if unavailable)

　　1/2 cup grated coconut, fresh or frozen and defrosted

　　1 tablespoon olive or canola oil

　　1/4 teaspoon whole brown mustard seeds

　　

Step 1

Put 1/2 cup water, the lime juice, garlic, salt, chilies, cumin, chopped shallots, and the 10–15 curry leaves into a blender in the order listed and blend thoroughly. Add the coconut and blend thoroughly again.

　　

Step 2

Put the oil in a small pan and set over medium heat. When hot, scatter in the mustard seeds. As soon as the mustard seeds pop, a matter of seconds, add the 10 curry leaves and the sliced shallots. Stir and cook until the shallots soften slightly and then add the contents of the blender into the pan. Stir and bring to a simmer. Simmer very gently for a minute and turn off the heat. Serve warm or at room temperature.

　　Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.