Coriander Coconut Chutney Recipe

• A small bunch of Fresh Coriander Leaves (roughly chopped)
• 2 cups Coconut (scraped)
• 5 Green Chillies (roughly chopped)
• 1/2 cup Roasted Chana Dal
• 1 inch piece Ginger (roughly chopped)
• 1 tbsp Lemon Juice
• Sugar to taste
• Salt to taste
• 2 tsp Oil
• 1/2 tsp Mustard Seeds (Rai)
• 1/2 tsp Skinless Split Black Gram (Dhuli Urad Dal)
• A pinch of Asafoetida (Hing)
• 5 Curry Leaves

• In a blender, take the scraped coconut, puffed Bengal gram, green chillies, coriander leaves, ginger and little water and grind it into a smooth paste.
• Squeeze lemon juice into the paste and add sugar and salt to it and run the blender again.
• In a pan, heat some oil and add mustard seeds and allow them to splutter.
• Add dhuli urad dal and cook till brown and add asafetida and curry leaves.
• Add this seasoning to the ground chutney and mix well.
• Serve.