|Prep time||5 minutes|
|Cooking time||5 minutes|
|Total time||10 minutes|
South Indian breakfast staple
3⁄4 cDesiccated coconut (Or fresh grated coconut, slightly increase quantity)
1 TChana dal (dry roasted)
1 tGinger (finely grated or paste)
1Green chilli (optional)
1⁄2 cHot water (not boiling)
1 tOil (peanut, sunflower, whatever)
1 tWhite urad dal
1⁄2 tBlack mustard seeds
1Red chilli (optional)
5 drLemon juice (or use a dot of tamarind paste)
- Grind coconut, chana dal, ginger, green chilli and hot water until smooth. Transfer to serving dish.
- Heat oil in small frying pan; add urad dal, mustard seeds, curry leaves, red chilli; fry until mustard seeds pop; pour onto chutney in serving dish.
- Stir in lemon juice and salt to taste.
Chutney can be refrigerated for short periods but will quickly go rancid overnight.