The perfect coconut chutney to accompany your South Indian dishes.

Makes: 1 big bowl

INGREDIENTS

To Make Chutney

• 60g dry coconut powder

• 40g roasted dalia

• 2 dried red chili

• 1/2 tsp salt

• 1 1/2 tbs fresh lemon juice

• 2 tbsp thick yoghurt (fresh)

• 10 sweet neem leaves (curry patta)

• 75ml water

For tempering

• 1 tsp oil

• 1 dried red chili

• 3-4 pieces of dalia

• 3 neem leaves (curry patta)

• 1/4 tsp mustard seeds

• Pinch of red chili powder

• 2 tbsp water

Method

1. Add all the ingredients for the chutney in a blender and grind until a thick chutney is made.

2. Heat oil in a small pan and add mustard seeds, chili neem leaves and dalia. Sauté for 1 minute till the mustard seeds crackle and then add a pinch of red chili powder and take off heat. Add 2 tbsp of water and pour in the chutney.

3. Mix well and serve this instant chutney with upma, dosa, oats upma, idli etc…