Coconut Chatney

It is a good alternate to the green chutney. Usually eaten with South Indian dishes

1. Mix water and lemon juice. Soak red chillies in it for 5 minutes.
2. On the hot griddle, separately roast and stir split gram, coconut and cumin seeds for 1-2 minutes. Cool them in a plate. Mix all the ingredients.
3. Grind them in a mixer or in a mortar-pestle to a smooth paste. Add extra water if required. Keep in a bowl. Serve as needed.

Serves : 4 Ready In : 15 Minutes Level : Easy Tithi : Yes Cuisine : indian

Ingredients

• 1 cup dry coconut (shreds) or fresh coconut (grated)
• 1/4 cup split gram roasted, puffed (dalia)
• 4 red chillies (kashmiri - deseeded)
• 1/2 teaspoon Cumin seeds
• 1 tablespoon lemon (juice)
• 6 tablespoons water (approx.)
• salt to taste

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