Fresh, creamy, hot, and the perfect accompaniment to the dosas and this is a fresh chutney, so it won’t keep long and ideally needs to be made on the day of eating.
Ingredients
- 1 green finger chilli
- 125 g fresh coconut
- 2 cm ginger, peeled
- ⅓ teaspoon salt
- 1 tablespoon rapeseed oil
- 10 fresh curry leaves
- 1 teaspoon mustard seeds
How to Make It
- Whizz all the ingredients together in a blender with 150 ml of hot water, and taste. It should be creamy and sweet, with a balanced level of salt and a soft heat, so adjust as you wish before serving.
