Alternative:Coconut Chutney

| Side Dishes

Coconut Chutney is served as a side dish for a lot of Indian snacks and breakfast items. It can be mild to extra hot depending on the individual preference. This recipe is from South India.

Ingredients

• Fresh coconut - 1 cup finely grated
• Green hot chili peppers - 6 to 8
• Tamarind paste - ½ tsp
• Cilantro - 1 Tbs, chopped
• Ginger paste, 1 tsp
• Channa dal - 1½ Tbs
• Salt - to taste

Seasoning:

• Mustard seed - ½ tsp
• Curry leaves - 3-4, chopped
• Asafoetida - ¼ tsp
• Oil - ½ tsp

Procedure

1. Dry roast channa dal until browned and allow it to cool.
2. Grind all the ingredients in a blender with as little water as possible. For best results the final consistency must be some where between coarse and paste.
3. For seasoning heat the oil in a small ladle. Add the mustard seeds to hot oil and allow it to crackle. When the crackling starts subsiding add the asafoetida and the curry leaves and stir for a few seconds. Add to the chutney and mix well.

See also

• Coconut Chutney (North Indian)