Cilantro Coconut Chutney (Nariyal Chutney)

Step 1

In the following order, add cilantro, green chili, ginger, grated coconut and salt in the blender. Start by adding ½ cup water and blend. (if using Blendtec, hit the smoothie button).

Step 2

Add more water as needed through the pourer while blending, until it blends to a smooth texture. Transfer to a serving bowl.

Step 3

Heat a small fry-pan on medium heat. When hot, add oil, heeng, mustard seeds and urad dal. Stir and cook until the urad dal turns golden brown and mustard seeds pop. Stir in curry leaves and turn off the heat.

Step 4

Pour the tempering over the chutney and mix. Serve at room temperature or cold, with your favorite south-Indian entree, like idli, dosa or uttapam.