Breakfast is often a rushed affair. Time poor leads to reaching to a box of cereal. With this quick coconut chutney recipe you can whip up in a jiffy to serve with steamed idli or dosa.
WHAT YOU NEED:
70 grams of dessicated coconut
1/2 tsp to 1 tsp of tamarind paste ( depending on your liking) dissolved in a small cup of warm water.
1 small green chilli (add more for a extra hot punch)
1 sprig of curry leaves
1/2 tsp mustard seeds.
1 to 2 dry red chillli
salt to taste
WHAT TO DO:
1. Place the coconut, green chilli, tamarind/water solution and salt into a small blender and whizz till combined. Add more water if you prefer a runnier coconut chutney. Set aside
2. Heat oil in a small pan and add mustard seeds, dry red chillis and curry leaves. Allow to sizzle and pop.
3. Pour over coconut mixture and serve.
