Coconut Chutney

🔥 Prep

• Grate 150 g of coconut (or measure out 150 g pre‑grated coconut).
• Measure 2 tbsp of roasted gram.
• Roughly chop 2 green chillies.
• Peel and finely chop 0.5 inch piece of ginger.
• Measure 1 tsp of salt.
• Measure 0.5 tsp of mustard seeds.
• Pick out 5 fresh curry leaves.
• Measure 1 tsp of oil.
• Measure 100 ml of water.

🔥 Cook

• 1. Blend 150 g grated coconut, 2 tbsp roasted gram, 2 chopped green chillies, 0.5 inch chopped ginger, 1 tsp salt, and 100 ml water in a blender until smooth.
• 2. Transfer the chutney to a bowl.
• 3. Heat 1 tsp oil in a small pan over medium heat.
• 4. Add 0.5 tsp mustard seeds and let them splutter for about 10 seconds.
• 5. Add 5 curry leaves and sauté for 5 seconds until fragrant.
• 6. Pour the tempering over the blended chutney and mix well.

🔥 Serve

• Serve the coconut chutney as a classic side dish with idli, dosa, or vada.
• Garnish with a few extra curry leaves or a drizzle of oil if desired.
• Store any leftovers in an airtight container in the refrigerator for up to 2 days.