Recipe
In a blender jar, add
- 100-150g coconut slices
- Ginger, 3-4 inch piece
- Garlic, 3-5 pods
- Spring onion, 1 tsp
- Roasted Chana, 2 tbsp
- Fresh Coriander Leaves
- 1/2 Katori Curd
Blend.
For the tempering,
- Take 1-2 tsp organic, cold pressed coconut oil, 1-2 tsp mustard seeds, 1-2 dried red chil
ies and let splutter.
- Transfer this onto the prepared Chutney
- Garnish with some fresh mint leaves.
- Enjoy!