Red Coconut chutney

By WhiskAffair

Lined Circle

STEP 1

Add coconut, roasted Bengal gram, ginger, garlic, Kashmiri dry red chilies, asafoetida (hing), salt, tamarind paste, and Kashmiri red chilli powder to the jar of a high-speed blender.

STEP 2

Add water and blend to make a smooth chutney. 

STEP  3

Heat oil. Add mustard seeds and cumin seeds and let them crackle for 4-5 seconds. Add asafoetida, curry leaves, and dry red chilies and let them crackle for 3-4 seconds. Stir gently while frying.

STEP 4

Pour the tempering over the chutney. Mix well and serve.

FIND THE DETAILED RECIPE BELOW: