Serves: 5-7
Ingredients:
For the paste:
- Grated coconut: 1/2 cup
- Lightly roasted Chana dal / Split bengal gram: 1/4 cup
- Green chilly: 1
- Ginger: 1/2 inch
- Water: 1/2 cup
- Salt: according to taste
For the tempering:
- Oil: 1 tbsp
- Mustard seeds: 1/2 tbsp
- Red chilly: 2
- Curry leaves: 5-6
Preparation and Method:
- Blend Grated coconut, Roasted Split bengal gram, green chilly, ginger and little water in a food processor to make a paste.
- Add 1/2 cup water ( or more to get required consistency) and salt and blend again.
- Transfer it to a bowl.
- For tempering: In a small pan, heat oil.
- When its hot, add mustard seeds.
- Once it splatters, add curry leaves and red chilly. Heat it.
- Finally add this to the chutney paste and mix.
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