COCONUT CHUTNEY/ KOBARI CHUTNEY

COCONUT CHUTNEY:

INGREDIENTS:

Coconut – 1 cup- grated or cut into pieces,

Green chili – 5-6,

Tamarind pulp – ½ tsp,

Onion – ½,

Salt as per taste,

Water – ½ cup,

For tempering,

Whole red chili – 1,

Mustard seeds – ½ tsp,

Urad dal – ½ tsp,

Curry leaves – 5 leaves,

Asafetida – a pinch,


METHOD:

Grind coconut pieces, green chili pieces, onion, tamarind and salt into a smooth paste adding water,

Heat oil in a kadai, When the oil is heated add mustard seeds, when they crackle add urad dal and curry leaves, and asafetida and whole red chili,

Pour this tempering over the coconut chutney and serve it with puffed rice dosa.

This coconut chutney is my dads and my father-in-laws favorite, they do not mind having it any time with any dish, It goes well with white rice along with ghee, and also with puris, and many other snack items