Sauce Recipes

This is a great sauce recipe and is usually served as a side dish for an Indian snacks. It can be mild to extra hot depending on the individual preference.

• 1 cup coconut (finely grated)
• 8 green hot chili peppers
• ½ teaspoon Tamarind paste
• 1 tablespoon Cilantro (chopped)
• 1 teaspoon Ginger paste
• 1½ tablespoon Channa dal
• ½ teaspoon Mustard seed
• 4 curry leaves (chopped)
• ¼ teaspoon Asafoetida
• ½ teaspoon oil
• salt

Dry roast channa dal until browned and allow it to cool. Grind all the ingredients in a blender with as little water as possible. For best results the final consistency should be like paste.
Heat the oil in a small ladle, add the mustard seeds and allow it to crackle. When the crackling starts subsiding add the asafoetida and the curry leaves and stir for a few seconds. Add to the chutney and mix well.