Coconut Chutney

              

Ingredients :

1 cup   - Coconut shreded

2 tbs    -  Roasted split gram

1 tsp    - Green chilli minced

1 tsp    - Ginger paste

1 tsp    - Cumin seeds

½ cup  -  Plain yogurt (optional)

Salt to taste

Water for smooth grinding

For Tempering  :

2 tbs  -  Oil

1 tbs  -  Mustard seeds

5        -  Curry leaves

1        -  Dry red chilli

Method :

1. Add coconut, green chilli, ginger, cumin seeds, roasted split gram and salt into blender.
2. Add 2-3 tbs of water and grind it well.
3. If needed add very little water at a time for smooth blending of chutney.
4. Blend it till smooth paste like texture.
5. In a small pan take oil. Heat it on medium high
6. In hot oil add mustard seeds, dry red chilli and curry leaves.
7. Add this tempering into coconut chutney.
8. Mix it well. Coconut chutney is ready.
9. For serving add coconut chutney in plain yogurt and mix it well.(optional)
10. Enjoy it with Idli, Dosa or Upma.
    

Tip :

1. You can keep coconut chutney in airtight container for 3-4 days in refrigerator without adding yogurt in it.
2. You can also frozen it in zip lock bag or freeze safe container for a month.
3. When needed defrost small portion and use it.