White Radish, Coconut Chutney

Ingredients

• • Coconut (grated, fresh) - ½ cup
• • Grams (roasted) - ¼ cup
• • Salt - as required
• • Radishes (grated) - ½ cup
• • Tamarind extract (thick) - 1 tablespoon
• • Red chillies - 7
• • Asafoetida powder - 2 pinches
• • Oil (for frying) - as required
• • Mustard - ¼ teaspoon

Method

• 1. Grind coconut, chillies, salt, roasted gram, asafoetida to a thick paste, with little water.
• 2. Add grated radish, grind coarsely, mix tamarind extract and transfer to a bowl.
• 3. Season mustard in little oil and mix with chutney and serve.