Coconut Chutney



2 cups fresh coconut, grated
1 cup yogurt
3 green chillies
2 garlic cloves
1 packed cup of fresh coriander
½ tsp Supreme Cumin Seeds
Salt to taste
Pinch of sugar

Tadka (tempering):
3 tbsp oil
1 tsp Supreme Mustard Seeds
½ tsp Supreme Urad Dal
½ tsp Supreme Chana Dal
3 Supreme Dried chillies
10 Supreme curry leaves
Pinch of asafoetida


Add grated coconut, yogurt, green chillies, garlic cloves, fresh coriander, cumin seeds, salt and sugar in a blender and grind to make a fine paste. Prepare the tadka (tempering). Heat oil in a pot. Add mustard seeds, urad dal, chana dal, red chillies, curry leaves and assafoetida. Stir until mustard seeds crackle. Pour tadka over the chutney and mix well. Serve chilled.

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