Coconut Chutney: Trini and East Indian Food and Ingredients

Ingredients

2 cups of fresh coconut, shredded
10 dry red chillies
1 sprig curry leaves
A large pinch of hing (asoefetida)
1/2 tsp methi (fenugreek) seeds
2 tsp udad dhal
2 tsp channa dhal
1 small tomato
Salt to taste

Directions

Heat some oil in a pan and add the dhals, curry leaves, hing, methi and red chillies.
Fry till done.
Add this to the coconut and tomato and blend into a smooth paste.
Add salt to taste.
Goes well with dosas, idli and plain rice.

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Cooking time: minutes
Serves: 4
Courtesy of: Sunita

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