Sambal kelapa

Coconut chutney

Penang Local

Ingredients

  • 2 teaspoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal (black lentils)
  • 1 curry leaf sprig, leaves picked
  • Coconut paste
  • 150 g (5½ oz) freshly grated coconut
  • 2 long green chillies, seeded and roughly chopped
  • 1.5 cm (½ in) piece ginger
  • 4 red shallots
  • 2 garlic cloves
  • 2 curry leaf sprigs, leaves stripped
  • 1 teaspoon tamarind paste
  • 1 teaspoon salt, or to taste

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