Author Notes
A great variant of fresh chutney that can be whipped up in minutes —Panfusine
Ingredients
- 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
Directions
-
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.
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!
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