Thursday, March 6, 2008

Coconut Chutney

There are many variations for this chutney- here's a basic recipe..

Fresh Coconut- 2 cups
Green Chili- 1
Salt- to taste
Mustard seeds- 1/4 tsp
Black Gram- 1/2 tsp
Tamarind-1/8 tsp
Oil-2 tsp

1. Grind coconut, chillies, salt and tamarind with a little water to a coarse paste.
2. Heat pan, add oil, add in the mustard. After the mustard splutters, add in the black gram, the coarse paste from step 1. Serve.

Tip: If the chili is too hot, de-seed the chili and then add it. You can also temper the chutney with mustard, black gram and curry leaves.