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Khobbari chutney is west indian or maharashtrian way of preparing coconut (khobbari)chutney. The coconut is ground with soaked lentils and then tempered with mustard seeds, curry leaves and red chillies.
- Combine all the ingredients, add a little water and blend in a mixer till smooth.
- Transfer in a bowl and keep aside.
- For the tempering, heat the oil in a small pan and add the mustard seeds.
- When the seeds crackle, add the red chilli, asafoetida and curry leaves and saute for 10 seconds.
- Pour this tempering to the chutney and mix well.
- Serve immediately or store refrigerated.
This recipe was contributed by smithasrini on 28 Sep 2011
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