Coconut cashew nut chutney

Cuisine Style: South India | Cooking Time: 5 minutes | To Serve: 2 | Take with: Idli, Dosai, Rice, Chapathi | Type : Side Dish, Chutney

Main Ingredients (to grind)

• Coconut grated - ½ cup
• Cashew nuts - 6
• Ginger - ¼ inch
• Green chilli - 1
• Salt - to taste
• Sugar - ¼ tsp
• Curd – 1 tbsp (optional)

For seasoning

• Oil - 1 tbsp
• Mustard seeds - 1 tbsp
• Bengal gram - ½ tbsp
• Urad dal - ½ tbsp
• Curry leaves - 1 spring

Preparation

• Firstly grind the main ingredients without water for one round.
• Then add water grind well and transfer to a bowl
• Heat pan with oil add mustard seeds. Once it splutters add Bengal gram, urad dal and curry leaves cut off heat.
• Mix the seasoned ingredients with Chutney and serve with Idli, Dosa or Adai.

Note

• Do not directly pour the chutney onto seasoned pan. Transfer the seasoned ingredient to the chutney.
  

Tip

• Instead of sugar Jaggery can be used.