Coconut Chutney

Ingredients:

• Desiccated coconut 1/2 cup
• Whole red chilies 3-4
• Tamarind pulp 1/4 tsp
• Oil (for bhagar) 3 tsp
• Mustard seeds 1 tsp
• Curry leaves 5
• Hing (Asafoetida) 1 pinch
• Salt to taste
  

Method:

1. Put coconut, fried red chilies, tamarind pulp and salt in blender and blend it.
2. You can mix little water.
3. When it becomes paste, take out in bowl.
4. Now heat oil in pan and crackle mustard seeds.
5. Then put curry leaves and hing.
6. When aroma comes, put bhagar in chutney and serve.