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Author Notes: A great variant of fresh chutney that can be whipped up in minutes —Panfusine
Makes 1 cup
- 2 tablespoons Canola oil
- 1 teaspoon black mustard seeds
- 1 teaspoon Split dehusked urad dal
- 1 dried arbol chile broken in two
Coconut Mango chutney
- 1 cup frozen shredded coconut, thawed
- 1/2 cup Fresh raw mango pieces
- 1-3 small green chiles (as per your preference & heat tolerance)
- Salt to taste
- 1 pinch asafetida powder
- Combine all the ingredients and blend into a pesto like consistency. Err on the cautious side with the salt. Adjust for seasoning after you grind the chutney
- Heat the oil in a small pan. when it gets smoking hot, add the mustard, Urad dal & the arbol chile. WHen the mustard sputters & the dal turns into a golden brown, pour this sizzling dressing into the chutney. Stir to combine.
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