Coconut Chutney

Recipe Ingredients

1 1/2 cups	139g / 4.9oz	Coconut - shredded
1 cup	237ml	Channa dal - roasted until golden brown
2		Green chiles - (to 3)
1		Ginger - (1 inch)
2 teaspoons	10ml	Jeera - (to 3 tsp.)
1/2 teaspoon	2.5ml	Tamarind concentrate - (or lemon juice)
		Salt - hing, mustard seeds, to taste
		Curry leaves - to taste
2		Coriander leaves - optional

Recipe Instructions

Grind above in a blender. Season with hing, mustard seeds and curry leaves. Chutney variant: Grind 2 bunches coriander leaves for lip- smacking `coriander chutney'.

This dish is an accompaniment to lots of South Indian dishes and snacks.

Source:
Translated from 'Samaithu Paar', a cookbook in Tamil

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