Coconut Chutney : Sauce
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.
Ingredients
Fresh coconut - 1 cup finely grated
Green hot chili peppers - 6 to 8
Tamarind paste - 1/2 tsp
Cilantro - 1 Tbs, chopped
Ginger paste, 1 tsp
Channa dal - 1-1/2 Tbs
Salt - to taste
Seasoning:
Mustard seed - 1/2 tsp
Curry leaves - 3-4, chopped
Hing - 1/4 tsp
Oil - 1/2 tsp
Preparation
Dry roast channa dal until browned and allow it to cool.
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.
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 hing and the the curry leaves and stir for a few seconds. Add to the chutney and mix well.