Coconut Chutney

Chutney

• 2 tbsp chana dhal
• ½ cup fresh coconut grated or roughly chopped
• ½ tsp cumin
• 1 to 2 green chilies
• Salt as needed
• 1 garlic clove
• water as needed

Tadka

• ¾ tbsp coconut oil
• ¼ tsp brown mustard seeds
• ½ to ¾ tsp urad dal
• 1 dried red chilli, broken
• 5-8 curry leaves
• ¼ tsp of asafoetida

Method

1. Heat a small pan and add the chana dhal. Dry roast it until it turns a golden colour. Remove and leave to cool.
2. Blend all the ingredients for the chutney in a blender. You will need to scrape the sides down and add a little water and blend again to create a grainy but blended mixture.
3. Stir in the salt as required (about ½ tsp) 
4. Heat a tadka pan or small pan and add coconut oil, add mustard seeds, urad dhal and the red chilli. Saute until golden in colour.
5. Add curry leaves and asofetida and remove from the heat.
6. Once the leaves turn crisp pour over the coconut chutney and serve.