EVEryday Coconut Chutney

For the chutney
1 cup – Grated coconut
1 tbsp – tamarind pulp
1/4 cup – Chopped coriander leaves
4 nos – Green chillies
Salt to taste
1/2 tsp – Sugar (optional)

For tempering
1 tbsp – Oil
1 tsp – Urad dal
1 pinch – Hing/ asafoetida
1 tsp – Mustard seeds

Grind all the ingredients for the chutney by adding water little by little. Grind it to a coarse chutney and not too smooth.
For the tempering heat oil in a small pan. Add mustard seeds and let it crackle. Add himg and urad dal to this and let the urad dal turn golden brown. Pour this onto the chutney and serve …..



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