This is the go-to chutney in India, served with virtually everything. It is particularly popular at breakfast, but you’ll also find it on thali plates, served with idli, dosa or vada (savoury fried snacks), and offered as a condiment with dinner.
Place the coriander, coconut, chilli, ginger and chana dhal in a blender. Add
For tempering, heat the coconut oil in a small heavy-based frying pan over medium–high heat. Add the mustard seeds and lentils. Cook for a minute or two, until the mustard seeds splutter and the lentils brown. Add the curry leaves and fry for a few seconds, until fragrant.
Stir the tempering mixture through the chutney.
Serve straight away, or spoon into a sterilised jar, seal and refrigerate. The chutney will keep in the fridge for 2–3 days.
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