Ingredients:
1 cup fresh grated coconut
2 tablespoons roasted chana dal
2 green chili peppers
1-inch piece of ginger
1 tablespoon tamarind paste
Salt to taste
Water as needed
For tempering:
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon urad dal
A few curry leaves
Instructions:
In Mixie, add fresh grated coconut, roasted chana dal, green chili peppers, ginger, tamarind paste, and salt.
Blend the ingredients together, gradually adding enough water as needed, until you get a smooth and thick consistency. Adjust water to your desired consistency.
Transfer the chutney to a serving bowl.
For tempering, Add and Heat oil in a pan over medium heat.
Add mustard seeds to oil and let them splutter.
Add urad dal (split black gram) to the pan and sauté until it turns golden brown.
Add curry leaves to the pan and sauté for a few seconds until they become crisp.
Pour the tempering over the coconut chutney in the serving bowl.
Mix the tempering with the chutney using a spoon.
