Coconut Achari Chutney

Ingredients 

• 1 cup scraped coconut
• 2 teaspoons oil
• 1 1/2 teaspoons mustard seeds
• 1/2 teaspoon fenugreek seeds (methi dana)
• 5-6 dried red chillies broken and deseeded
• 1/4 teaspoon asafoetida
• 2 teaspoons tamarind pulp
• Salt to taste
• 8-10 curry leaves

Method

1. Place coconut in a grinder jar.
2. Heat 1 teaspoon oil in a non-stick pan. Add 1 teaspoon mustard seeds and let them splutter.
3. Add fenugreek seeds and sauté till light brown. Add red chillies and sauté for 1 minute.
4. Add asafoetida, mix and sauté for ½ a minute.
5. Transfer sautéed spices into grinder jar. Add 2-3 tablespoons water and grind well.
6. Add little more water and grind again. Add tamarind pulp, little more water and grind again into a thick chutney.
7. Add salt and grind again. Transfer chutney into a serving bowl.
8. To make tempering, heat remaining oil in a non-stick pan. Add remaining mustard seeds and let them splutter.
9. Add curry leaves and sauté for a few seconds.
10. Pour tempering on chutney and serve.

Nutrition Info