Coconut Chutney
Coconut Chutney is served as a side dish for a lot of Indian snacks and breakfast items. It can be mild to extra hot depending on the individual preference. This recipe is from South India.
Yield: 1 bowl
Materials
- 1 cup Fresh coconut
- 6-8 Green hot chili peppers
- ½ tsp Tamarind paste
- 1 tbs Cilantro chopped
- 1 tsp Ginger paste
- 1½ Tbsp Channal dal
- Salt to taste
Seasoning:
- ½ tsp mustard seeds
- 3-4 curry leaves
- ¼ tsp asafoetida hing)
- ½ tsp oil
Instructions
- Dry roast channa dal until browned and allow it to cool.
- Grind all the ingredients in a blender with as little water as possible. For best results the final consistency must be some where between coarse and paste.
- For seasoning heat the oil in a small ladle. Add the mustard seeds to hot oil and allow it to crackle. When the crackling starts subsiding add the asafoetida and the curry leaves and stir for a few seconds. Add to the chutney and mix well.
