Coconut chutney

   

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4 persons

INGREDIENTS

2 cups grated coconut

3-4 greenchilies

1-2 tablespoon tamarind pulp

1/4 teaspoon salt (to be adjusted as per taste)

1/4 cup water (or as required)

FOR SEASONING (OPTIONAL)

I 1 teaspoon split gram dal (urad dal)

1/2 teaspoon mustard seeds

1 teaspoon oil

METHOD

1.For seasoning: Heat oil in a small pan.Add urad dal and fry for a few minutes till it turns light golden in color. Add to it mustard seeds and let these splutter.Add asafoetida, fry and turn off the heat. Let it cool. Keep it aside.

2.Add shredded coconut in a blender and grind it with chopped green chilies and tamarind pulp. In case you do not have the shredded coconut readily available,you can add small pieces of coconut too. The number of chilies to be added can vary based on one's preference for spiciness.

Add some water, as required to obtain a fine paste. Add water with caution to avoid runny chutney. Transfer this to a serving bowl. Add the seasoning to it and mix well.

Dip your idlis, dosas or even rotis in this tangy chutney and enjoy.

Tip: This chutney pairs very well with idlis and dosas and not with rice.