Khobbari Chutney
by smithasrini

Khobbari chutney is west indian or maharashtrian way of preparing coconut (khobbari)chutney. The coconut is ground with soaked lentils and then tempered with mustard seeds, curry leaves and red chillies.

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Khobbari Chutney recipe - How to make Khobbari Chutney

1 cup freshly grated coconut
6 to 8 green chillies , chopped
2 garlic (lehsun) cloves (lehsun)
1/2 tsp finely chopped ginger (adrak)
1/2 cup chopped coriander (dhania)
1 tsp tamarind (imli) pulp
1/2 tsp sugar
salt to taste

For The Tempering
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli
5 to 6 curry leaves (kadi patta)
a pinch of asafoetida (hing)

Method

Combine all the ingredients, add a little water and blend in a mixer till smooth.
Transfer in a bowl and keep aside.
For the tempering, heat the oil in a small pan and add the mustard seeds.
When the seeds crackle, add the red chilli, asafoetida and curry leaves and saute for 10 seconds.
Pour this tempering to the chutney and mix well.
Serve immediately or store refrigerated.