Green Coconut Chutney

          Chutneys are an integral part of our menu. It adds an Oomph factor to any dish and is served as an accompaniment to many Indian recipes. Today I prepared Green Coconut Chutney with fresh coconut, coriander & mint leaves. Hence the name. 

          You can serve this yummy chutney with any snacks like pakoras, bhajias, vadas or with idli, dosa, upma, etc. They can also be used as a spread on sandwiches, burgers and pizzas a la Indian style. So go ahead and give it a try.

• 3 tbsp. fresh grated coconut
• handful of mint leaves
• handful of coriander leaves & stems
• 2 tbsp. yoghurt
• 1/2 tsp. sugar
• salt to taste
• 1-2 green chilies
• 2 garlic cloves
• 2 tbsp. roasted chickpea flour

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram lentil)
• 1 dry red chili
• pinch of asafoetida
• dash of lime
• pinch of idli podi (gun powder) to garnish

          Grind together all the ingredients (except tempering items) along with required quantity of water into a smooth paste. 

          Heat oil in a pan and temper with red chili and mustard seeds. After it stops spluttering add the urad dal and asafoetida. Sauté for a few seconds and switch off the flame. 

          Pour this tempering over the ground chutney and mix well. Add a dash of lime and serve as a side dish to any starters / appetizers, idli dosa, snack, pakoras, bhajias or as a spread on sandwiches, burgers and pizzas.