Coconut Chutney ( Mumbai Roadside Recipes)
by Tarla Dalal
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An all time favourite accompaniment to be served with south indian delicacy snacks.
- Combine the coconut, roasted chana dal, green chillies, ginger, coriander, curry leaves, salt and 3 tbsp of water and blend in a mixer to a smooth paste.
- Transfer the paste to a bowl, add 1/3 cup of water and mix well.
- For the tempering, heat the oil in a small pan and add the mustard seeds.
- When the seeds crackle, add the urad dal, curry leaves, red chillies and asafoetida and sauté on a medium flame for a minute.
- Pour this tempering over the chutney and mix well. Use as required or store in an air-tight container in a deep-freezer.
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