Ginger-Coconut Chutney

Perfect with idlis and dosas, here's a very simple preparation.

Ingredients:
Coconut - 1 cup
Green chillies - 4
Ginger - 2" piece
Tamarind concentrate - 1/4 tsp (optional)
Salt - to taste

To season:
Oil - 2 tsp
Curry leaves - 4-5
Mustard seeds - 1/2 tsp
Udad (split black gram) dal - 1/2 tsp
Dried red chili - 1

Time: 5 min
Servings: 5-6

Method:
Grind the coconut, green chillies, ginger and tamarind concentrate together, adding just enough water (you can add more water later if required). Mix in salt to taste. Heat the oil and add the mustard seeds. When they start cracking, add the red chili, udad dal and curry leaves. Transfer immediately onto the ground chutney. The chutney can be refrigerated for a few days.

Source: Aayi's Recipes

Author: Shrinkingsodacan