Onions - 4, medium sized, chopped
Coconut - scrapings of a quarter of a large coconut
Dried red chillies - 8, small, medium hot
Roasted and puffed Bengal gram dal - 1 tablespoon
Salt - 1/2 teaspoon or adjusted to taste (we added 3/4 teaspoon)
Ghee - 2 teaspoon
Mustard seeds - 1/4 teaspoon
Curry leaves - a sprig
Method:
Grind the coconut, salt, chillies, and fried Bengal gram dal first. Add onions and grind again coarsely without adding water. Make the ghee very hot and add mustard seeds to splutter and curry leaves. Remove from heat, pour the seasoning on top of the chutney, and mix well. This chutney is excellent for dosa . Enjoy!
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