Freshly grated coconut – 2 cups
Roasted bengal gram (Pottu Kadalai) – 1 tbsp
Green chilly – 2
Fresh ginger – 1 small piece
Tamarind – a pinch
Salt – 1 tsp
Oil - 2 tsps
Mustard seeds – ¼ tsp
Black gram (urad) dal – ½ tsp
1.) Grind coconut, roasted gram, chillies, ginger and tamarind with ½ a cup of water into a smooth chutney.
2.) Add enough water until you get the desired consistency It can be thick or like a sauce.
3.) Heat oil and season with mustard seeds and black gram dal.
This white smooth chutney can be served with all snacks.
CORRIANDER COCONUT CHUTNEY
Follow the recipe above.
Add a cup of freshly chopped corriander leaves while grinding .
This will give the chutney a different flavour and colour.
Dill AND COCONUT CHUTNEY
Instead of coriander, add a fistful of freshly chopped dill leaves while grinding.
Heat oil and season with mustard seeds and black gram dal.
When the dal turns golden brown in colour add a broken red chilly. When the chilly turns crisp add a spoon of chopped dill leaves and saute till they wilt.This adds a distinct flavour to the chutney.
Pour over the Chutney.