For Chutney
1 cup Grated Coconut
3 Green Chillies
½ inch Ginger
2 tbsp Roasted Chana Dal
1 tbsp Tamarind Extract
½ cup Water
For Tempering
1 tbsp Oil
½ tsp Mustard Seeds
½ tsp Urad dal
¼ tsp Asafoetida
5 Curry Leaves
1
Blend grated coconut, green chilies, ginger, roasted chana dal, tamarind extract, water, and salt until smooth.
2
In a pan, heat oil and add mustard seeds. Once they splutter, add urad dal and asafoetida, cooking for a minute. Then add curry leaves and sauté briefly.
3
Pour the tempering over the chutney. Coconut chutney is now ready.
Ingredients
For Chutney
1 cup Grated Coconut
3 Green Chillies
½ inch Ginger
2 tbsp Roasted Chana Dal
1 tbsp Tamarind Extract
½ cup Water
For Tempering
1 tbsp Oil
½ tsp Mustard Seeds
½ tsp Urad dal
¼ tsp Asafoetida
5 Curry Leaves
Directions
1
Blend grated coconut, green chilies, ginger, roasted chana dal, tamarind extract, water, and salt until smooth.
2
In a pan, heat oil and add mustard seeds. Once they splutter, add urad dal and asafoetida, cooking for a minute. Then add curry leaves and sauté briefly.
3
Pour the tempering over the chutney. Coconut chutney is now ready.