Coconut Chutney with Tempering (Version 1)

A coconut chutney ground with chana dal, aromatics, and herbs, mixed with curd and finished with mustard-curry leaf tempering.

Ingredients

• 1/2 coconut
• 3 tbsp chana dal
• green chilli
• coriander leaves
• ginger
• salt
• curd (dahi)
• oil (for tempering)
• mustard seeds (for tempering)
• asafoetida (hing) (for tempering)
• curry leaves (for tempering)

Instructions

1. Grind coconut with chana dal, green chilli, ginger, and coriander leaves.
2. Add curd and mix.
3. Prepare tempering: heat oil, add mustard seeds, hing, and curry leaves.
4. Add the tempering to the chutney and mix.