Ingredients:

• 1/2 – Coconut cut into small pieces
• 5-6 – Garlic flakes
• 6 – Red Chillies
• Tamarind piece – 1 marble size
• Salt to taste
• 3-4 tsp – Ghee
• 1/4 tsp – Mustard Seeds

Method:

1. Grind coconut, garlic flakes, tamarind and salt to a coarse paste
2. Add ghee in the kadai and splutter mustard seeds
3. Pour the seasoning on the chutney.
4. Serve with Idli and dosa.

Recipe courtesy of Hasina Haroon