Coconut Chutney
Equipment
- Blender or Food Processor
Ingredients
- ¾-1 cup grated fresh or grated frozen coconut if frozen defrosted(you can find this in all Indian or most Asian grocery stores.
- ⅓ cup roasted Dahlia also called Bengal gram or Indian chickpea
- 1-2 hot green chili
- 1 fat inch piece ginger, chopped
- ½ tsp cumin seeds
- 1-2 sprigs curry leaves about 7-10 leaves
- salt to taste
- 1 tbsp lemon juice or tamarind
- water as needed
Tempering
- ½ tsp mustard seeds
- 1 tsp any neutral oil or ghee
- ⅛ tsp asafetida
- ½ tsp urad dal
- 1 sprig curry leaves
Instructions
- Add all the ingredients for chutney into a blender jar. Pulse a few times so all the ingredients are chopped well, then add a little water and blend into a smooth paste, you don't want the chutney to be very creamy, it should have a little coarse yet smooth texture. Remove the chutney into a serving bowl.
- For green coconut chutney, blend a small handful of cilantro leaves.
- Heat the oil in a small pan for the tempering, when the oil is hot, lower the heat and add the urad dal and mustard seeds. Allow the seeds pop and splutter. Reduce the heat to low and add asafoetida, and curry leaves, and saute for a minute until the urad dal turns light brown.Take it off the heat, and pour the tempering over the chutney. Mix well. Enjoy with dosa!
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