from Sandor Ellix Katz' "Wild Fermentation"

Timeframe: 20 min. - 4 days

Ingredients;(2 c. / 500 ml.(milliliters)):

1c/250 ml. shredded coconut
3 tbsp./45 ml chana dal or coarsely ground chickpeas
2 tbsp./30 ml. veg. oil
2 tbsp./30 ml tamarind paste OR juice of 1 lemon
1 tsp./5 ml. salt
1 tsp/5 ml. cumin
1 tsp/5 ml. coriander seed
1 tbsp./15 ml. honey
1/2 tsp/2 ml. mustard seed
pinch of asafoetida powder(also called hing)
3/4 c./185 ml. kefir or yogurt

Process:

1) Soak shredded coconutr in 1/2 c.(125 ml0 warm water to hydrate
2) Fry chana dal/ground chickpeas in oil for just a moment, until it begins to darken
3)In food processor or blender, combine fried chana dal wiyh tamarind paste OR lemon juice, salt, cumin, coriander, honey, and cocnut. Process until well blended and pureed.
4) Fry mustard seeds in oil, briefly, until they begin to pop. At that point, add asafoetida and 1/2 the yogurt/kefir to the coconut spice mixture, and blend until well combined.
5)Enjoy chutney fresh, or ferment for lactobactilli and sour accent. To ferment, transfer to a jar and leave in a warm spot, covered with cheesecloth anbd open to air circulation, about 2-4 days, until you can see pockets of air in the chutney from microorganism action. After that, refrigerate.

A personal note. I've done quite a bit of Indian cooking & I've never used asafoetida. It STINKS! Now, I assume that it is one of those flavors trhat transforms when blended with other flavors or when cooked...but I could never get past the smell. anyone with experience with asafoetida, feel free to illuminate me on the purpose/properties of this stuff:)

ps: buy this book! Lots of great recipes and a pleasure to read as well.