Served as accompaniment of snacks/starters. Suitable for vegetarians. A South Indian cuisine.

Indian

2 Tablespoons grated Coconut

2 Tablespoons Peanuts, roasted

1 inch piece Ginger, peeled and chopped

4 Tablespoons fresh Coriander Leaves, chopped

4 Green Chillies, chopped

1 small Onion, chopped

1 teaspoon Mustard Seeds

1/2 teaspoon Asafoetida powder

4 Curry Leaves

2 Tablespoons Oil

Salt to taste

Grind the coconut, roasted peanuts, green chillies, onion, coriander leaves and ginger to a fine paste using a little water. Pour the paste/ chutney into a bowl and adjust the consistency using suitable amount of water. Heat the oil in a pan on medium level for about 2 minutes or till it is hot enough. Add the mustard seeds. Let them splutter and then add the curry leaves and the asafoetida powder. Fry briefly and pour it on the chutney. Add salt to taste.

Preparation time: 10-15 minutes

Cooking time: 2-5 minutes

Serves: 4

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