| Fresh Coconut Chutney is crucial for any Indian | | | | skillet and stir-frying the ingredients, except for the |
| breakfast, it goes especially well with Dosai, A | | | | asafoetida for one minutes until the mustard seeds |
| Southern Indian breakfast favourite. | | | | begin to pop. Add in the asafoetida, stir then remove |
| Preparation Time: 20 minutes | | | | from the heat and set aside. |
| Cooking Time: 5 mins | | | | Using a blender or food processor, coarsely grind the |
| Yields: 1 3/4 cups | | | | coconut with the chillies, garlic, ginger, yellow split peas, |
| Ingredients | | | | salt, and the mint and coriander leaves if you are |
| 3 cups (250 g) freshly grated coconut | | | | making Green Coconut Chutney (recipe below ) |
| 3 green chillies, minced | | | | Add the coconut mixture to the seasonings and mix |
| 4-5 cloves garlic, minced | | | | well. |
| 1/2 tbsp minced ginger | | | | Serve in a bowl with Appam, Dosai or other southern |
| 3 tbsp of Bengal Gram ( channa dhal) or yellow split | | | | Indian breads and snacks |
| peas | | | | Green Coconut Chutney |
| 1/2 tsp salt | | | | Ingredients |
| Seasonings | | | | 2 cups (50 gram) mint leaves |
| 1 tsp oil | | | | 1/2 cup (25 gram) coriander leaves |
| 1/4 tsp black mustard seeds | | | | Method |
| 1/2 tsp white lentils (urad dhal) | | | | Follow the recipe for the fresh Coconut Chutney |
| 1-2 dried chillies, broken and deseeded | | | | recipe, adding the mint and coriander leaves when |
| 6-7 curry leaves | | | | coarsely grinding the coconut mixture in Step 2. |
| Pinch of asafoetida powder | | | | Serve with Appam, Dosai or other Indian breads and |
| Method | | | | snacks. |
| Prepare the seasonings by heating the oil in a wok or | | | | |