Coconut chutney

1. Blend Ingredients

Start by blending the grated coconut, chopped Chinese parsley, green chilies, ginger, and garlic in an electric blender. The key to a perfect chutney is achieving a smooth paste without any large chunks. This will ensure that the flavors meld together beautifully.

2. Mix Yogurt, Salt, and Lemon Juice

Once you have your smooth paste, transfer it into a bowl. Add the yogurt, salt, and lemon juice to the paste, stirring until everything is well mixed. The yogurt adds a creamy texture, while the lemon juice brings a touch of brightness that balances the heat from the chilies.

3. Heat Oil and Cook Urad Dal and Mustard Seeds

Next, heat the vegetable oil in a small skillet over medium heat. Add the urad dal grains and mustard seeds. Cook until the dal darkens and the mustard seeds begin to pop, releasing their nutty aroma and adding a delightful crunch to the chutney.

4. Combine and Chill

Finally, combine the contents of the skillet with the chutney mixture. Mix thoroughly and chill until you are ready to serve. This resting time allows the flavors to develop and meld together, making your chutney even more delicious.