2cupsgrated / finely sliced coconutfresh or frozen *
1cupsplit channa dalia / bhuna channanote- its not chana dal
1small chunk of ginger approx. 1.5” long
3green chilliesadjust to your spice level
Salt to taste
½cupor more water to achieve desired consistency
1teaspoontamarind paste/pulpoptional *
For Tempering /tadka
Grind the split chana dal in the grinder until powdered .
Take it out in a bowl .
In the same pot add green chillies, ginger ¼ cup water, tamarind paste, grind until a rough paste. Then add 1 cup coconut at a time alternating with some tablespoons of water if needed until all coconut is used . Grind to form a smooth paste . Add salt and give a quick grind again.
Add the powdered dalia to it and some water if necessary and grind until blended well. Taste test and adjust seasoning if needed.
Take it out in a bowl.
Now lets prepare the tadka
For tempering , heat oil in a small pan , with flame on medium low .
When hot enough add the urad dal . Cook the dal for 30 seconds or so until golden brown . Now add hing and mustard seeds . Once the mustard seeds begin to splutter switch off the flame ,add curry leaves and quickly add the tadka to the prepared chutney bowl and cover it immideately with a lid so that the chutney retains the smoky flavor of the tempering. You can take off the lid after 30 seconds , mix the chutney well and place it in the refrigerator until ready to use.
Skip tamarind pulp if you desire to freeze this chutney Skip tamarind totally if you don't have it If using frozen coconut , just place it in some warm water for 10 minutes to soften