Coconut chutney

Ingredients:

1 cup coconut peeled and cut in small pieces

2 tablespoon chana dal (available in Indian grocery stores)

1 cup of yogurt

1-1/2 teaspoons salt (adjust to taste)

2 Serrano green chilies cut in small pieces

1/2 inch ginger

Approximately 1/2 cup water

1 teaspoon lemon juice (if needed)

For Seasoning

1 teaspoon oil

pinch of asafetida

1/4 teaspoon black mustard seed

2 red chilies broken in pieces

6 to 8 curry leaves (1 sprig)

Method

Peel coconut and cut into small pieces for easy blending.

Roast chana dal on medium heat until it is light brown in color and has a roasted aroma.

Coarsely grind chana dal in a blender. Add yogurt, green chilies, and salt and continue blending into the paste.

Add coconut to the paste, a few
pieces at a time and keep blending.

Add water, as needed, to help with the grinding. (Adding the coconut in small amounts also helps this process).

Before removing from blender,
taste chutney to adjust the salt and pepper.  Use lemon juice to adjust the tang to suit your taste. Blend well.

Seasoning

Heat oil in small pan. When hot, add black mustard seeds.

When the seeds crack, add asafetida, red chilies and curry leaves.

Pour the seasoning mixture over the chutney

Ready to serve