It is a good alternate to the green chutney. Usually eaten with South Indian dishes
Coconut Chatney
- Mix water and lemon juice. Soak red chillies in it for 5 minutes.
- On the hot griddle, separately roast and stir split gram, coconut and cumin seeds for 1-2 minutes. Cool them in a plate. Mix all the ingredients.
- Grind them in a mixer or in a mortar-pestle to a smooth paste. Add extra water if required. Keep in a bowl. Serve as needed.
Ingredients
- 1 cup dry coconut (shreds) or fresh coconut (grated)
- 1/4 cup split gram roasted, puffed (dalia)
- 4 red chillies (kashmiri - deseeded)
- 1/2 teaspoon Cumin seeds
- 1 tablespoon lemon (juice)
- 6 tablespoons water (approx.)
- salt to taste
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