COCONUT CHUTNEY (SOUTH INDIAN)

INGREDIENTS

• 1/2 coconut grated
• 1 tsp mustard seeds
• 1 tbspuraddaal (yellow lentil)
• 2 dry red chillies
• 5-6 curry leaves
• Salt to taste
• 2 tbsps oil
  
  
  

PREPARATION

• Grind the coconut into a fine paste in the food processor.
• In a small pan, heat the oil and when hot add the mustard seeds, curry laves, dry red chillies and uraddaal. Fry till the red chillies turn dark in color.
• Remove from the fire and add to the coconut paste. Add salt to taste and serve.