Coconut Chutney - Cuisine Magazine - From New Zealand to the World

Ingredients

• 2 tablespoons vegetable oil
• 2 teaspoons chana dal
• 1 cup fresh grated coconut flesh (or use frozen)
• 2 green chillies
• 2cm-piece ginger, peeled and roughly chopped
• ½ teaspoon salt
• 1 tablespoon lime juice
• ½ teaspoon black mustard seeds
• 2 teaspoons urad dal
• 2-3 dried red chillies
• 1 teaspoon cumin seeds
• 1-2 sprigs curry leaves
• pinch asafoetida (optional)