Coconut Chutney

1. 1

   Dry roast Bengal gram over medium heat for 3-4 minutes or till they become fragrant.

2. 2

   In a grinder, add coconut, roasted Bengal gram, green chilies, ginger, salt, water and grind to make a paste. Add water to adjust the consistency. Take out in a bowl.

3. 3

   Heat oil in a pan and add mustard seeds. Once they start crackling, add the curry leaves. Saute for 10 seconds (don't let them burn) and turn the pan over the bowl to temper the chutney.

4. 4

   Serve with any South Indian dish like idli/ vada/ dosa or use as a vegan spread or dressing.

* Per serving · 4 servings · Values may vary.

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