Ingredients

• 1/2 coconut grated

• 1 roasted red chilli

• 1/2 marble sized piece of tamarind

• 2 small green chillies

• Kabuli channa sized lump of hing

• salt to taste

• oil

• mustard seeds

• curry leaves

 

Method

Roast hing and green chillies in a little oil and keep aside.

 Grind coconut, red chilli, and tamarind.

 When fine, add roasted green chillies, hing, and salt.

 Remove the chutney.

 Add enough masala water.

Season with oil, mustard seeds, and curry leaves.