green coconut chutney
1 cup
ingredients
mint leaves - 4 sprigs
cold pressed groundnut oil - 1 tbsp
coriander leaves - 2 sprigs
curry leaves - 2 sprigs
dried red chilli - 1 pc
grated coconut - ½ cup
green chilli - 1 pc
mustard seeds (rai) - ½ tsp
rock salt (pink Himalayan) - to taste
ginger - ½ inch
chana dal - ½ tbsp
tamarind - ½ tbsp
steps to do
add grated coconut, coriander, green chili, and salt in a blender and grind till smooth. add water to get a smooth consistency and transfer to a bowl.
to temper the chutney, heat ghee or oil in a tadka pan over medium flame and add mustard seeds. when the seeds crackle, add red chili and curry leaves.
once the curry leaves start changing color and the aroma of red chilies is released, turn off the heat. make sure not to heat the tempering for too long else curry leaves and chilies will turn bitter.
pour the tempering over the prepared coconut coriander chutney.