Ingredients:

• Grated coconut – 1 cup
• Green chillies – 5 no
• Ginger – nail size
• Oil – 1 tbs
• Mustard seeds – 1 tsp
• Split Urad dhal – 1 tsp
• Asafoedita – 1 pinch
• Curry leaves – 5 no
• Salt to taste

Procedure:

1. Grind coconut, green chillies, ginger and salt into a thick paste.
2. Add a little water and grind again to get a smooth paste.
3. Add 2 cups of water to make a thin chutney.
4. Heat oil in a kadai, add mustard seeds and urad dhal.
5. When they splutter add asafoedita and curry leaves. Mix it well with the chutney.

To have another variant of this chutney try the following:

6. Cut 4 small onions into thin slices and saute in oil till they turn golden brown and add it to chutney.

Ingredients:

• Red chillies – 10 no
• Garlic gloves – 4 no
• Gingelly/sesame oil – 2 tbs
• Mustard seeds – 1 tsp
• Asafoedita – one pinch
• Curry leaves – 5 no
• Salt to taste

Procodure:

1. Heat one tsp gingelly oil in a kadai.
2. Saute red chilli and garlic till they turn golden brown. Allow it to cool and add salt.
3. Grind all the ingredients into thick paste. Add a little water to make a thin, smooth paste.
4. Heat one tsp gigelly oil in a kadai, add half tsp mustard seeds. When it splutters, add a pinch of asafoedita and five curry leaves.
5. Mix it well with the chutney.