Directions
Ingredients
- Grated coconut – 2 cups
- Mint leaves – ½ cup
- Coriander leaves – 1 cup
- Ginger – a small piece
- Green chilli – 1no
- Curry leaf – handful
- Roasted Channa dal – 2tbsp
- Tamarind (optional) – a small piece
- Salt – to taste
- Water – a dash
For tempering
- Oil – 2tbsp
- Urad dal – 2 tsp
- Dry red chilli – 1no
- Mustard seeds – 2tsp
- Curry leaf – handful
Steps
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1
Done
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Heat a pan and add oil. Add grated coconut, mint leaves and coriander leaves. Saute for few minutes just to lightly wilt the greens. Now remove from heat and add it to a grinder jar. |
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2
Done
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To the same jar add ginger, green chilli, curry leaf, roasted channa dal, tamarind, salt and water. |
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3
Done
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Grind it till you get a coarse paste. Add a little more water if it is too thick. |
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4
Done
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Remove to a bowl. In another pan for tempering heat oil add urad dal, dry red chilli and mustard seeds. Once the seeds pop add curry leaves. Stir and add this tempering to the chutney and mix. |
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5
Done
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Chutney is ready serve fresh. You can refrigerate the chutney and use it within 2 days(max). |
