Classic Coconut Chutney

Ingredients

• 1 cup dry or fresh coconut, chopped
• 1 tablespoon grated ginger
• 2 chopped green chillies
• 1 tablespoon roasted chickpea lentil paste
• A spoonful of curd
• 1 tablespoon lemon juice
• 1/2 cup water
• 1/2 tablespoon cumin seeds
• A pinch of mustard seeds
• 4 to 5 curry leaves
• A dried red chilli
• 1 tablespoon oil
• Salt to taste

Method

1. 1

   Grind the chopped coconut in a grinder to make a thick paste and set aside.

2. 2

   Add green chillies, roasted chickpea lentil paste, and ginger to the grinder and grind to a smooth paste.

3. 3

   Add the coconut, curd, lemon juice, salt and 1/2 cup water, grind again into a paste. Adjust water for consistency.

4. 4

   For the tempering, heat a little oil in a pan and add mustard seeds. Once they pop, add cumin seeds, dry red chillies, and curry leaves.

5. 5

   Cook for 30 seconds, then pour the tempering over the coconut paste.