Thursday, August 6, 2015

Dry Chili coconut chutney

Ingredients :
Shredded coconut - 1 cup
Roasted Split chick peas - 1/2 cup
Ginger - 1"
Hot dry chili - 3
Salt - to taste

For Tempering :
Oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - few

Preparation :
1. Grind all the ingredients with required water and make a paste.
2. Heat oil in a pan , add mustard seeds. Once it starts to splutter add curry leaves.
3. Add this to the ground paste.