Coconut Chutney:

I could not find any decent coconuts here at Oxford. If I tell in advance my farmer’s market friend Liz used to bring them rarely. But the flavour and aroma never was so appealing. So when I went to India…..used lavish amount of coconut in my cooking. And believe me this is the first time I am making our regular ‘Thengai Chutney’ in my whole life…and also idlies! (See my fluffy idly post….updated picture….yeah never had a idly cooker at oxford, guilty – Tamil Nadu born)

Ingredients:

Frsh Coconut 1/2 shell
Green chilies 2
Salt
Mustard seeds 1/4 spoon
Cumin 1/4 spoon
Asafoetida 1/4 spoon
Chana+urad dal 1 spoon
Curry leaves few
Oil few spoons.

Method:

Wet-grind coconut with salt and chilies. Set aside in a bowl.

Heat oil in a pan. Temper the spice and run them over the above chutney. Mix and enjoy with idly or dosa.