Coconut Chutney

By Ranjana Lal

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Ingredients

• 1 cup coconut, grated
• 4 small green chilies, chopped
• 1 teaspoon ginger, grated
• 1 tablespoon roasted split gram (chana dal)
• Salt to taste
• 1/2 cup beaten yoghurt

For the tempering

• 1/2 teaspoon mustard seeds
• 1 red chili, broken into pieces
• 2 to 3 curry leaves
• 1 teaspoon oil

Method

Put the coconut, green chilies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Mix with the yoghurt and keep aside.
Prepare the tempering by heating the oil and adding the mustard seeds, red chili and curry leaves, and stirring until the mustard seeds crackle. Pour this tempering over the chutney and mix well.

Refrigerate and use as required. This goes well with the Dhoklas.

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