This chutney is a variation of coconut chutney. Adding coriander leaves to coconut chutney while grinding gives a great taste to it. It tastes well with bajji and bonda. Yesterday I made this with bajji at home and everybody enjoyed.
Coconut Malli Chutney
Ingredients: |
|
| Coconut | – ½ |
| Fried gram | – ¼ cup |
| Coriander Leaves | – 2 handfuls |
| Green chillies | – 2 or 3 |
| Salt | – as needed |
| Tamarind | – little |
For seasoning: |
|
| Oil | – 2 tsp. |
| Mustard | – 1 tsp. |
| Urad dhal | – 1 tsp. |
| Gram dhal | – 1 tsp. |
| Curry leaves | – few |
Method:
- Grind grated coconut and all other ingredients in a mixer to a fine paste.
- Heat a small pan and put oil and season with mustard.
- When it splutters add the urad and gram dhal and fry till golden brown in low flame.
- Finally add curry leaves and pour this to the chutney.
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