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Coconut Chutney
   Cooking time : 25 min.       Serving :  6 persons 

         Coconut  1/2
         Tamarind (small lime size)
         Turmeric powder pinch 
         Black gram 1 tbsp.
         Fenugreek seeds  1/2 tsp. 
         Mustard seeds 1 tsp.
         Red chillies  8
         Oil           1 tbsp.
         Jaggery       1/2 tsp.(optional)
         Asafetida     pinch

Heat oil in a pan and add black gram, fenugreek, mustard and red chillies. Fry to golden brown or till mustard stops spluttering. Turn off the flame and add asafetida. Grate or cut coconut into small pieces. Grind coarsely and add the fried ingredients and soaked tamarind and blend it together.

---Meenakshi Sarma.