Coconut Chutney

Although food varies drastically from state to state in India, one thing all Indians can agree upon is dosa is supreme! Here’s a coconut chutney recipe that will make you feel like you are eating at an Indian restaurant! . . *Recipe* - 1 c grated coconut, fresh - 3 green chilis - A small bouncy ball size of tamarind - 1/2 t salt - 1/2 c of water - 1 T coconut oil - 1 t mustard seeds - 1 t urad dal - 1 t ginger, minced - 1/2 an onion, chopped - 2 dried red chilis - 1 stem of curry leaves

• In a blender add the coconut, green chilis, tamarind, salt, and water as needed to blend to a paste. Adjust the amount of water depending on how thick you want your chutney. • In a small pot heat up your oil. Once hot (add 1 mustard if it splutters, it’s ready), add your mustard seeds and urad dal. Once the mustard seeds start popping add your ginger and mix around for 1 min. Then add your onions, red chilis, and curry leaves. • Once onions start to brown, lower the flame and then add your coconut chutney. A high flame will cause your chutney to separate. Mix well and remove from heat. Serve with idilis or dosas!