Preparation:
Fry the 1 tbsp. of channa dal with 1-4 red chiles over a low flame until the dal becomes golden brown. Let cool then add along with the coconut, cilantro, green chiles, and salt to a blender with water, as necessary. Blend to desired consistency. Place in bowl.
Fry the mustard seeds, channa dal and urad dal in a small amount of oil until mustard seeds pop. Use as garnish on top of chutney. |