Let's make something good
How to make it
5 steps. Take it one step at a time.
Place the grated coconut, roasted gram, green chilies, ginger, and salt
Place the grated coconut, roasted gram, green chilies, ginger, and salt into a blender jar.
Add 1/2 cup water
Add 1/2 cup water and blend into a smooth paste. Transfer the chutney to a serving bowl.
Heat 1 tsp oil in a small pan or tadka ladle
Heat 1 tsp oil in a small pan or tadka ladle over medium heat.
Add mustard seeds
Once the oil is hot, add mustard seeds. When they begin to crackle, add the dried red chili, curry leaves, and a pinch of hing.
1 minFry for a few seconds
Fry for a few seconds until fragrant, then immediately pour the hot tempering over the blended chutney and mix well.
A little kitchen wisdom
Always use fresh coconut for the best flavor. If using frozen coconut, thaw it to room temperature before blending. For a thinner consistency, add a little more water during blending.
What you'll need
BlenderSmall panMixing bowl
