Green Chili Pepper and Coconut Chutney
1/2 cup grated fresh coconut
1 green chili pepper
1/2 cup butter milk or 2 tbs. yogurt
salt to taste
1 tsp. vegetable oil
1 tsp. mustard seeds
1 tsp. urad daal
1 sprig curry leaves
green chili pepper, butter
milk, and salt into the
blender and run for about 2 minutes(*1) with grind or blend setting.
Put the mixture above into a bowl
and set aside.
oil in a heavy saucepan with high heat, add
mustard seeds and urad daal.
When mustard seeds pop, add curry
leaves and put contents into the bowl of coconut mixture, and mix