Recipe : Coconut Chutney
Preparation Time : 30 minutes
Serves : 6
Grated coconut – 1
Green chili – 4
Ginger – ½ inch piece
Roasted chana (gram)– 2 tbsp
Curd – 1 cup
Salt to taste
Coriander leaves – ½ cup (optional)
For the Tempering
Mustard seeds – 1 tsp
Split Black Gram Dal – ½ tsp
Curry leaves – a few
Red chili – 1
Oil – 1 tsp
Grind the ingredients except the curd in the mixture to a paste.
After grinding, add the curd and mix properly.
For the tempering, heat the oil in a pan.
Add the mustard seeds.
As the seeds start spluttering, lower the flame.
Add all the other ingredients and let them splutter for a few seconds.
Temper the grinded chutney with this.
Cool it in the refrigerator a bit.
Serve with any South-Indian dish.