- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- ½ coconut
- 2 fresh green chillies
- ½ bunch coriander leaves
- 1 small piece fresh ginger
- salt to taste
- 1 tbsp vegetable oil
- 1 tsp black mustard seeds
- 2 tsp asafoetida powder
- 1 sprig fresh curry leaves
Instructions
Grind the coconut, chillis, coriander leaves and ginger in a blender, adding a little cold water if required. Season with salt.
Heat oil in a pan and fry the black mustard seeds, asafoetida and fresh curry leaves. Add to the chutney and serve to accompany masala dosai.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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