Coconut Relish

ingredients

• 1 cup packed fresh grated coconut
• 1/2 cup plain yogurt
• 2 tablespoons finely chopped fresh cilantro (optional)
• 2 green chilies (or 1/4 small green bell pepper plus 1/4 teaspoon dried cayenne)
• 1/2 teaspoon Kosher salt
• 2 tablespoons hot water
• 1/4 cup usli ghee, or sesame oil
• 1 teaspoon black mustard seeds
• usli ghee:
• 1/2 cup unsalted butter
  2/3 cup whipped butter
  1/2 cup hydrogenated fat
  1/2 cup margarine
  1/3 cup olive oil

directions

Put coconut, yogurt, cilantro, chilies, salt, and hot water into the container of an electric blender, and blend until finely pureed. Put into a small serving bowl.

Heat the ghee or oil over medium-high heat in a small frying pan. When it is very hot, carefully add mustard seeds. Keep a pot lid or splatter screen handy, since the seeds may splutter and splatter. When the seeds stop spluttering and turn gray, immediately pour the ghee and seeds over the coconut puree. Mix thoroughly, check for salt, and serve.

Note: This relish may be prepared ahead and refrigerated for up to 2 days. Remove from refrigerator at least 15 minutes before serving.

usli ghee

Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom. Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth. The ghee will reduce to about 1/3 less less butter than what you started with. Ghee will keep at room temperature, covered, for several months.