Ingredients
Scale
For the Chutney
- 1 teaspoon peanut oil
- 2 tablespoon coriander seeds
- 1 tablespoon white urad dal (split or whole)
- 4–5 dried red chillies
- 10 Indian shallots (Indian small onion)
- 2 tablespoon fresh coconut
- 1 inch piece tamarind
- 1 teaspoon jaggery
- 1/2 teaspoon salt
For the Tempering
- 1 teaspoon peanut oil
- 1/4 teaspoon mustard seeds
- 1 sprig curry leaves
- 1/2 teaspoon urad dal
- 2 dried red chillies
Instructions
For the Chutney
- Take a pan and roast coriander seeds, urad dal and dried red chillies in half a teaspoon of oil till the dal turns golden brown. Transfer to a plate and set aside to cool.
- Saute Indian Shallots (indian small onions) in half a teaspoon of oil till the onions are soft. Transfer on a plate to cool. Add in fresh coconut, a piece of tamarind, jaggery and salt to the plate.
- Grind the cooled ingredients with half a cup of water to a smooth paste. Pulse several times to get to a smooth consistency.
For the Tempering
- Heat oil in a pan until hot. Add in the mustard seeds, curry leaves, urad dal and dried red chillies. Let the mustard seeds pop and the dal brown. Add it to the chutney.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Chutney
- Cuisine: Tamilnadu