Coconut Chutney

Ingredients

Chutney

• ½ Cup Grated Coconut
• 1 Green Chilli
• 1 Tablespoon Roasted Bengal Gram
• 1/8 Teaspoon Tamarind
• ½ Teaspoon Salt
• 6 Tablespoons Water

Tempering

• 1 Teaspoon Vegetable Oil
• 1 Teaspoon Mustard Seeds
• ½ Teaspoon Urad Dal
• ½ Teaspoon Chana Dal
• 1 Sprig Curry Leaves
• 1 Dry Red Chilli, halved

Steps

Chutney

1. Put all the chutney ingredients apart from water into a mixie jar. Grind to a coarse, wet chutney, adding water a little at a time as you grind to reach the consistency you prefer.

Tempering

1. Heat the vegetable oil in a heavy-bottomed pot over medium heat. Let the mustard seeds splutter in it, then roast the urad dal and chana dal. As the dals start turning golden, add the dry red chilli and curry leaves. Fry until fragrant, with crunchy curry leaves.
2. Take the tempering off the heat and pour it over the chutney. Mix it in thoroughly just before serving.