Tangy coconut tamarind chutney Recipe

Cooking Directions

• STEP 1.In a blender, add grated coconut, tamarind pulp, green chilies, ginger, and salt.
• STEP 2.Blend until smooth, adding water as needed to achieve the desired consistency.
• STEP 3.Heat oil in a pan and add mustard seeds, urad dal, and curry leaves.
• STEP 4.Once the mustard seeds start spluttering, pour the tempering over the chutney.
• STEP 5.Mix well and serve with dosa, idli, or any other dish of your choice.

Cooking Tips

• You can adjust the spiciness by adding more or less green chilies.
• For a sweeter version, add a teaspoon of jaggery or sugar.
• If you don't have tamarind pulp, you can use lemon juice as a substitute.

Storage and Serving

• Store the chutney in an airtight container in the refrigerator.
• It stays fresh for up to a week.
• Serve the chutney at room temperature or slightly chilled.