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Thanegai Chutney

Green Pepper and Coconut Chutney

1/2 cup grated fresh coconut

1 green chili pepper

1/2 cup butter milk or 2 tbs. yogurt

salt to taste

1 tsp. vegetable oil

1 tsp. mustard seeds

1 tsp. urad daal

1 sprig curry leaves

 

 

Put coconut, green chili pepper, butter milk, and salt into the blender and run for about 2 minutes on Grind or Blend setting.

Put the mixture above into a bowl and set aside.

Heat oil in a heavy saucepan with high heat, add mustard seeds and urad daal.

When mustard seeds pop, add curry leaves and put contents into the bowl of coconut mixture, and mix well.