Coconut Chutney

Ingredients:

3/4 cup coconut

2 tbsp fried gram/roasted channa dal

1/2 tsp cumin seed

1/2 tsp salt

1 fresh green chili

2 cloves garlic

1/4 cup water

Tempering

1-2 tsp oil

1/4 tsp mustard seeds

1 dried red chili ~ halves

1/8 tsp urad dal

5-6 curry leaves

1/8 tsp of Hing

Directions/Instructions:

1. Put all the ingredients in the blender and blend into a smooth chutney.  Scrape the side and add more water as needed.
2. After blending, taste the chutney and add more salt or green chili if needed.  Transfer to a serving bowl.
3. Heat a small pan with oil.  When the oil turns hot, add all the "tempering" ingredients except Hing.  Soon the leaves turn crisp, turn off the heat and add Hing.
4. Pur this hot tempering over the coconut chutney.