Red Chutney

Ingredients

• In a blender blend coconut, shallots, red chilli, ginger and salt to smooth paste by adding little water.

•  Heat oil in a pan, splutter mustard seeds, add curry leaf and add the blended paste. When it gets heated, stir and switch off the flame.

•  Ready to serve with Dosa or Idli.

Coconut grated: 2 cup

Shallots: 4

Dried red chilli: 4 small (or can increase or decrease the qty as required)

Ginger: ½ inch piece

Curry leaf: 2 strings

Salt: needed

For tempering

Mustard seeds: ½ tsp

Coconut oil: 1 tbsp

Curry leaf: 1 string

Method of Preparation: