Coriander Coconut Chutney

Ingredients 

• 1 small bunch coriander leaves, roughly chopped
• 2 cups fresh coconut, scraped
• 5 green chillies, roughly chopped
• 1/2 cup roasted chana dal (dalia)
• 1 inch piece ginger, roughly chopped
• 1 tablespoon lemon juice
• Sugar to taste
• Salt to taste
• 2 teaspoons oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon split black gram skinless (dhuli urad dal)
• A pinch asafoetida
• 5 curry leaves

Method

1. Grind coconut, green chillies, puffed Bengal gram, coriander leaves and ginger to a paste with a little water. Add lemon juice, sugar and salt to taste. Heat oil and add mustard seeds.
2. When they crackle add dhuli urad dal. When the dal turns light brown add asafoetida and curry leaves. Add this seasoning to the ground chutney and mix well.

Nutrition Info