Spicy Minimalist Coconut Chutney

A quick and fiery coconut chutney using the bare essentials for maximum flavor. Perfect as a spicy accompaniment to dosa, idli, or snacks.

Steps

1. In a blender, combine grated coconut, green chili, salt, and water. Blend to a smooth paste. 2. Heat oil in a small pan over medium heat. 3. Add mustard seeds and let them splutter. 4. Add asafoetida and immediately pour this tempering over the blended chutney. 5. Mix well and adjust salt or chili as desired. 6. Serve fresh with your favorite South Indian dishes.

1/4 cup fresh grated coconut 1 small green chili (adjust to taste) 1/2 teaspoon mustard seeds 1/4 teaspoon asafoetida (hing) 1/2 teaspoon oil (preferably coconut or vegetable oil) Salt to taste 2 tablespoons water