Author Notes: A great variant of fresh chutney that can be whipped up in minutes —Panfusine
Makes: 1 cup
Ingredients
Tempering
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2
tablespoons Canola oil
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1
teaspoon black mustard seeds
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1
teaspoon Split dehusked urad dal
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1
dried arbol chile broken in two
Coconut Mango chutney
-
1
cup frozen shredded coconut, thawed
-
1/2
cup Fresh raw mango pieces
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1-3
small green chiles (as per your preference & heat tolerance)
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Salt to taste
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1
pinch asafetida powder
Directions
- Combine all the ingredients and blend into a pesto like consistency. Err on the cautious side with the salt. Adjust for seasoning after you grind the chutney
- Heat the oil in a small pan. when it gets smoking hot, add the mustard, Urad dal & the arbol chile. WHen the mustard sputters & the dal turns into a golden brown, pour this sizzling dressing into the chutney. Stir to combine.