4 Ways Coconut Chutney

PREPARATION

1. Take a pan, add 30 grams split bengal gram and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Heat 1 tablespoon oil in a another pan, add 1 tablespoon green chili, 1 1/2 tablespoons ginger, 10 grams coriander and mix it well.
4. Cook for 2 - 3 minutes on medium heat.
5. Transfer this into a blender, add 80 grams coconut, roasted split bengal gram, 20 grams tamarind, 1 teaspoon salt, 65 milliliters water and blend it into a puree.
6. Heat 2 tablespoons oil in a pan, add 1/4 teaspoon asafoetida, 1 tablespoon mustard seeds and stir well.
7. Add 25 - 30 curry leaves and stir for 2 - 3 minutes on medium heat.
8. Pour the tempering over the chutney.
9. Serve.

Coconut Mint Chutney

Servings - 3 - 4

INGREDIENTS

Split bengal gram - 30 grams
Oil - 1 tablespoon
Green chili - 1 tablespoon
Ginger - 1 1/2 tablespoons
Mint - 10 grams
Coconut - 80 grams
Tamarind - 20 grams
Salt - 1 teaspoon
Water - 65 milliliters
Oil - 2 tablespoons
Asafoetida - 1/4 teaspoon
Mustard seeds - 1 tablespoon
Curry leaves - 25 - 30