Coconut-Lentil Chutney

1. 1

   In a small frying pan, take 1/2 tsp oil and fry the chickpeas till it turns slightly brown.

2. 2

   After it cools, grind it with grated coconut, green chillies and salt in a mixer.

3. 3

   Slowly add water while grinding.

4. 4

   The consistency of the mixture should be akin to that of ketchup.

5. 5

   Now, in the same frying pan, heat the remaining 1/2 tsp of oil, add the mustard seeds, split black gram and curry leaves.

6. 6

   When the mustard sputters, add this to the ground coconut mixture.

7. 7

   Serve this chutney with idlis or dosas.

* Per serving · 4 servings · Values may vary.

No additional tips available.