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Coconut Chutney
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- 1 ½ fresh shredded coconut (not sweetened)
- 1 tsp. channa dhal (roast until golden brown)
- 2-3 green chilies, split and seeded
- 1 inch fresh, peeled ginger
- 2-3 tsps cumin powder
- ½ tsp tamarind concentrate (or lemon juice)
- salt to taste
- Grind above in a blender. Season with asafetida, fried mustard seeds, and
curry leaves.
- Chutney variant #1.. grind 2 bunches coriander leaves for lip-smacking
'coriander chutney'
NOTES: Experiment with the proportions.
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