Charred Okra with Tomato-Coconut Chutney - The Local Palate

Ingredients

• 12 pods okra, each about 3 inches long
• Salt, to taste
• ¼ cup, warm tomato-coconut chutney (recipe follows)
• ½ cup unsweetened, flaked coconut
• 1 teaspoon canola oil
• 3 jalapeño chile peppers, seeds and ribs removed, finely diced
• ¼ cup Vidalia onion, finely diced
• 2 tablespoons fresh ginger, peeled and finely diced
• 1 clove garlic, thinly sliced
• 1 tablespoon Madras curry powder
• 1-2 large ripe tomatoes, diced (about 2 cups)
• 1 ½ teaspoons lime juice
• 2 teaspoons Indian green chile pickles, minced
• 2 teaspoons turmeric pickles, minced
• 2 teaspoons Jaggery (aka gur or date palm sugar)
• ¼ teaspoon salt
• Dash ghost pepper sauce or other excruciatingly hot pepper sauce