How to make coconut chutney

Chutney is a dish that is used as a side dish with main meals or as an accompaniment with idli, dosa and other flat breads. Chutney may be dry powder or the regular kind. The dry chutney powder has a long shelf life. It can be kept for three months. They are useful condiments which we can make use anytime. Dry chutney powder are of various kinds. Some of them are groundnut powder, garlic chutney powder, curry leaf powder, mixed lentil powder and the list goes on.

Regular chutney is made in small quantity and should be consumed in a day or two. Let me take you on a chutney spree starting with this post. The first one is a coconut chutney. It is ideal to use with idli, dosa or paratha.

Ingredients:
1 cup fresh grated coconut (1 cup= 200ml)
1 tablespoon roasted bengal gram
3 green chilly
1 clove garlic
1 teaspoon tamarind pulp
salt to taste
1 teaspoon oil
a few curry leaves
1/4 teaspoon mustard seeds
pinch of asafoetida
pinch of turmeric powder
water for grinding
Method:
Take a little oil and roast the garlic and green chilly.
Grind the roasted ingredients along with roasted bengal gram. Then add coconut, salt, tamarind pulp. Grind them together. Add water and again give a swirl. Remove in a bowl
Make seasoning in a small pan. Add mustard seeds, as it crackles add curry leaves, asafoetida and turmeric powder. Put it over the prepared chutney.