This is an all time favourite chutney as it brings back fond memories of childhood. I loved this unseasoned chutney which my aunt made with the Idli. I was suddenly reminded of this today so lost no time in posting it.
Half of a large coconut
7 green chillies
A Chickpea sized piece of Hing/ Asafoetida
1/4 tsp tamarind paste
Water as required
Grind the coconut, green chillies, tamarind, Hing and salt to a smooth paste with cold water. This is to prevent the chutney turning warm while being ground. Tip into a bowl and adjust consistency with water as per requirement. Goes well with Dosa, Idli and even with Neer dosa.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.