Coconut Chutney
Chutney
Ingredients
¾ cup
Coconut
(grated)
2 Tbsps
Dalia
(Roasted split chickpeas)
½ tsp
Ground cumin
2
Green chilies
(or to taste)
½ tsp
Garlic
(crushed)
¼ tsp
Salt
(or to taste)
1 tsp
Lemon juice
Water as needed
Instructions
1
Blend the ingredients together, using a little water to make a thick paste.
2
Empty into a dish.
Tempering
Ingredients
2 tsps
Oil
1
Dry red chili
½ tsp
Mustard seeds
1 tsp
Urad dal
⅛ tsp
Asafoetida
(hing)
5
Curry leaves
Instructions
1
In a pan, heat oil on medium heat and add red chili. As it browns, add mustard seeds.
2
When crackled, add urad dal, curry leaves and asafoetida.
3
Sauté for 10 seconds and pour over the chutney and mix.