Kadale Chutney

Ingredients

• 2 tablespoons fresh coconut scraped
• 2 tablespoons peanuts (kadale) roasted
• 4 green chillies, chopped
• 1 small onion, chopped
• 4 tablespoons fresh coriander leaves chopped
• 1 inch ginger, chopped
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 4-5 curry leaves
• 1/2 teaspoon asafoetida
• Salt to taste

Method

1. Grind coconut, peanuts, green chillies, onion, coriander leaves and ginger with a little water to a fine chutney.
2. Put the chutney into a bowl and adjust the consistency with water as required.
3. Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add curry leaves and asafoetida and pour this tempering over the chutney.
4. Add salt and mix well. Serve.

Nutrition Info