Red coconut chutney - a perfect accompaniment for many south Indian breakfast recipes.
It is made with a combination of fresh coconut, roasted channa, red chilies and ginger; and it is topped with lightly tempered condiments.
2 cups of Fresh Coconut, cut into small pieces or grated
1/2 cup of Roasted Channa or Dalia
A small piece of Ginger, 1 inch
4-5 Dry Red Byadgi chilies
1-2 cups of water, depending upon thickness
2 tsp Oil
1/2 tsp Mustard seeds
Few leaves of Curry leaves
- Grind coconut first until it is coarse
- Next add dalia, ginger, chilies and salt with 1-2 cups of water. Grind it into a smooth mixture
- Heat oil in a pan. Add mustard seeds and curry leaves. When it starts to sizzle, pour it on freshly ground chutney