Coconut Chutney

1. 1

   Heat a pan and add the onion with salt.

2. 2

   Add the chopped chilies. Once onion is soft,remove from heat.

3. 3

   Add gram, seasme seeds, ginger, and cilantro. Mix well and bland it into a fine apste adding enough water.

4. 4

   Remove and pour it into a bowl.

5. 5

   In a pan add 1 tsp coconut oil or any oil of your choice. Once hot, add the mustard seeds. When it starts popping, add few gram andasafetida powder. Switch off the heat and then add curry leaves.

6. 6

   Pour on a chutney and enjoy as a dipping or as a spreder or with any dish of your choice.

* Per serving · 4 servings · Values may vary.

No additional tips available.