Green Coconut Chutney

Grind together all the ingredients (except tempering items) along with required quantity of water into a smooth paste.

Heat oil in a pan and temper with red chilli and mustard seeds. After it stops spluttering add the urad dal and asafoetida. Saute for a few seconds and switch off the flame.

Pour this tempering over the ground chutney and mix well. Add a dash of lime and serve as a side dish to any starters / appetizers, idli dosa, snack, pakoras, bhajias or as a spread on sandwiches, burgers and pizzas.