Ingredients

For Chutney
1 cup fresh grated coconut
2 tbsp roasted chana dal (daliya)
1 small green chili
1/2 inch ginger piece
Salt to taste
1/4 cup water (adjust to consistency)

For Tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
5–6 curry leaves
1 pinch asafoetida (hing)

Step-By-Step Method

Step 1: Add grated coconut, roasted chana dal, green chili, ginger, salt, and water to a mixer jar

Step 2: Blend to a smooth paste, adding more water if needed for your preferred consistency

Step 3: Transfer the chutney to a bowl and set aside

Step 4: For tempering, heat oil in a small pan. Add mustard seeds, urad dal, curry leaves, and asafoetida

Step 5: Let them splutter, then pour the tempering over the chutney and mix well before serving

Manish Tip: For extra creaminess, add 1 tbsp thick curd while grinding the chutney—it also helps extend freshness

Nutrition (Per Serving – Approx. 2 tbsp):