Coriander Coconut Chutney

Ingredients

• 1 cup shredded coconut (fresh or frozen)
• 1 cup fresh coriander leaves (cilantro) loosely packed
• ½ inch ginger
• 2-3 green chilies
• gooseberry sized ball of tamarind (or 1 teaspoon lemon juice)
• 2 tablespoons roasted chana dal (dalia/split roasted chickpeas)
• salt to taste
• ½-3/4 cup water or as required for grinding

For Tempering

• 2 teaspoons coconut oil
• ½ teaspoon mustard seeds
• ½ teaspoon split urad dal
• a pinch asafetida (hing) (skip for gluten-free)
• few curry leaves

Steps

1. Use a blender to grind all the chutney ingredients into a smooth paste.
2. Put the chutney in a serving bowl.

For Tempering:

1. In a small pan, heat coconut oil and fry mustard seeds and urad dal until the dal is light brown.
2. Add curry leaves and hing and saute a few seconds.
3. Pour the prepared tempering over the chutney.
4. Mix the chutney well and serve with dosa, idli, Adai or Upma.