Coconut chutney with Mango

Tempering

• 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

1. 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
2. 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.