Traditionally, this chutney is served as an
accompaniment to thosai, South Indian pancakes, but it is equally
acceptable as an accompaniment to any other kind of Indian meal.
Ingredients :
1
2
1/2 cup
2
1
teaspoon
1
cup
1
teaspoon
2
teaspoons
2
teaspoons
Lemon
Fresh green chilies
Fresh mint or fresh coriander leaves
Spring onions, roughly chopped
Salt
Desiccated coconut
Ghee or oil
Black mustard seeds
Cumin seeds
Method :
Peel the lemon so that no white pith
remains.
Cut into pieces and remove seeds.
Put lemon in container of electric blender
with seeded and roughly chopped chilies, mint or coriander leaves,
spring onions and salt.
Blend until pureed.
Add coconut and continue blending to a
smooth paste, scraping down sides of blender and adding a little more
liquid if necessary.
Heat ghee in a small pan and fry the
seeds, stirring frequently until mustard seeds start to pop.