Ingredients
- FOR CHUTNEY
- 2 CUPS FRESHLY GRATED WHITE MEAT OF COCONUT
- 1 TEASPOON ROASTED CHANA DAL
- 1 TEASPOON TAMARIND CONCENTRATE
- 1-2 INDIAN GREEN CHILLI OR TO TASTE
- 2 TBSP VEGETABLE OIL
- SALT TO TASTE
- FOR TEMPERING
- 1 TEASPOON WHOLE BLACK MUSTARD SEEDS
- PINCH ASAFETIDA
- 1/2 TEASPOON URAD DAL OR SPLIT WHITE BENGAL GRAM (HURIGADALE)
- 2-3 FRESH GREEN CURRY LEAVES
Instructions
- GRIND ALL THE INGREDIENTS FOR THE CHUTNEY TOGETHER. ADD A LITTLE WATER AT A TIME TO FACILITATE GRINDING. ADD SALT TO TASTE.
- HEAT VEGETABLE OIL ON A MEDIUM FLAME IN A SMALL SKILLET OR TEMPERING SPOON.
- ADD MUSTARD SEEDS AND COOK ONE MINUTE. ADD REMAINING INGREDIENTS AND SAUTE UNTIL CRISP AND FRAGRANT. POUR OVER CHUTNEY AND STIR WELL. SERVE AT ROOM TEMPERATURE.
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