Preparation

• Assemble all ingredients together to avoid last minute rush.
• If choosing fresh coconut, grate it with a Grater.
• Dry roast chana dal.

Cooking

For Grinding

• Add grated or desiccated coconut, green chili, ginger in a Grinder or Chutney Grinder.
• Then add roasted chana dal and salt along with little amount of water. Grind to a smooth paste. If you are not able to grind, then add more water.
• Transfer Chutney to a Small Bowl. Adjust consistency and salt as per your preference.

For Tempering

• Heat oil in a Tadka Pan and add the mustard seeds.
• When the mustard seeds begin to splutter, add cumin seeds.
• When cumin seeds crackles, add red chilli powder and asafoetida.
• Saute for few seconds and immediately pour the tempering over Chutney. Mix well.
• Serve Coconut Chutney with any south Indian dish or Indian snacks.