Coconut chutney

Ingredients

• Shredded / grated coconut - 3/4 cup

• Roasted gram / daliya / roasted chana dal - 2 Tbsp

• Green chillies - 2

• Ginger - 1/4 inch piece

• Salt to taste

• Garlic (optional) - 1 clove

• Cilantro - 5 sprigs

• Tamarind - 1 quarter size piece

• Coconut oil - 2 Tbsp

• Dried red chilli - 1

• Curry leaves - 1 sprigs

• Mustard seeds - 1/4 Tbsp

• White split urad dal - 1/2 Tbsp

• Asfoetida - 1 pinch

Method

1. In a blender, grind the grated coconut, roasted gram, green chillies, ginger, optional garlic, cilantro and tamarind. Use a little water to grind into a medium-smooth paste. Transfer to a pot.
2. In a tempering container, heat the oil. Add mustard seeds.
3. When the mustard seeds start to splutter, add the urad dal, dried red chilli, curry leaves, asafoetida.
4. When the mustard seeds turn reddish, add this to the pot containing the ground paste.

Tags:

[[Ammas recipes]] [[Indian recipes]] [[Dips]]