Kobri Chutney (coconut chutney)

A versatile chutney which will go with almost everything. One of my cousins like to eat it with sweets too... so, imagine, what all you food you can dunk in it and enjoy. I would say, it is India's coconut ketchup :D.

Prep time: 15 minutes

Cook time: 5 minutes

Servings: 6

Ingredients:

1. Fresh or frozen coconut scrapings - 1 cup

2. Dhalia (roasted split chickpeas) - 1/4 cup

3. Green Chillies - 4 to 6 (altar to need)

4. Ginger - 1 inch piece, roughly chopped

5. Coriander/cilantro - a handful

6. Mint - a handful (optional)

7. Salt - to taste

For tempering:

1. Oil - 2 tsp

2. Mustard Seeds - 1 tsp

3. Asafoetida - 2 pinches

4. Curry leaves - 1/2 string

Method:

1. In a blender jay or a mixi jar, add all the ingredients, except the tempering and make a smooth paste with less water. it has to be moderately thick not runny. Add little water if you need.

2. Make the tempering by heating oil in a small wok and adding mustard seeds till the splutter, then adding asafoetida and curry leaves. Add it to ground chutney and it is ready to eat.