Coconut Chutney
Instructions
1. Peel coconut and cut into small pieces so they are easier to blend.
2. Roast chana dal on medium heat until it is light brown in color and has a roasted aroma.
3. Coarsely grind chana dal in a blender.
4. Add yogurt, green chilies and salt and continue blending into the paste.
5. Add coconut to the paste, a few pieces at a time and keep blending. Add water, as needed, to help with the grinding. Adding the coconut in small amounts also helps this process.
6. Before removing from blender, taste chutney to adjust the salt and pepper. Use lemon juice to adjust the sourness as per your liking. Blend well.
Seasoning
1. Heat oil in small pan, when hot, add black mustard seeds and wait till they crack.
2. Add asafetida, red chilies and curry leaves.
3. Pour the seasoning mixture over the chutney.
