Thankai Chutney - Coconut Chutney - S. India

Recipe Ingredients

1 1/2 tablespoons	22ml	Dried tamarind
1/4 cup	59ml	Hot water
1/2		Coconut - grated
2		Hot green chilies
1		/ " piece ginger - ¥
2 teaspoons	10ml	Oil
1/2 teaspoon	2.5ml	Mustard seeds
2		Dried red chilies
5		Curry leaves

Recipe Instructions

Soak tamarind in hot water for 30 minutes. Squeeze well to draw out all pulp. Strain. In food processor blend together coconut, tamarind juice, green chilies and ginger until fairly fine. In small saucepan heat oil. Ad mustard seed, red chilies and curry leaves and let them sizzle for 5-6 seconds. Add this to bended mixture an stir well to mix.

Source:
Indian Regional Cooking by Sumana Ray

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