Summary
| Yield | |
|---|---|
| Prep time | 5 minutes |
| Cooking time | 5 minutes |
| Total time | 10 minutes |
Description
South Indian breakfast staple
Ingredients
3⁄4 c
Desiccated coconut (Or fresh grated coconut, slightly increase quantity) 1 T
Chana dal (dry roasted) 1 t
Ginger (finely grated or paste) 1
Green chilli (optional) 1⁄2 c
Hot water (not boiling) 1 t
Oil (peanut, sunflower, whatever) 1 t
White urad dal 1⁄2 t
Black mustard seeds 5
Curry leaves 1
Red chilli (optional) 5 dr
Lemon juice (or use a dot of tamarind paste)Instructions
- 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.
Notes
Chutney can be refrigerated for short periods but will quickly go rancid overnight.