Coconut Capsicum Chutney

This is a very tasty chutney and goes well with dosai,idly or adai. I used desiccated coconut powder as I dont get fresh coconut here in Taiwan. If you get fresh coconut, you can use it. Chutney will taste better if fresh coconut is used.

INGREDIENTS:

Desiccated coconut powder - 3 tablespoon
Roasted gram(Pottu kadalai) - 3 tablespoon
Fresh red or green chilli - 1
Ginger - 1 inch sized
Cumin seeds - 2 teaspoon
Lemon juice - few drops
Green Capsicum - 1 no(chopped)

SEASONING:
Oil-2 teaspoon
Mustard- 1 teaspoon
Urad daal- 1 teaspoon
Cumin seeds - 1 teaspoon
Dry red chilli - 1 no.
asafoetida powder - a pinch

METHOD:

1. Cut capsicum in to pieces.Soak coconut powder in cold water for about 20 minutes. Soaking coconut powder will give a texture similar to fresh coconut . If you are using fresh coconut, you need not soak it. Prepare all ingredients and set ready.

2. In a pan add some oil, fry chilli and set aside.

3. In the same pan, add capsicum and fry till it gets soft. It takes about 4 to 5 minutes approximately .

4. Add cumin seeds and ginger and switch off the gas immediately. No need to roast cumin seeds or ginger as its taste would change if roasted for long. Now mix the contents well.

5. Now allow the contents to cool.Grind it along with soaked coconut powder, roasted gram and chilli in to a smooth paste. Add few drops of lemon juice. For seasoning, take a pan add oil , then add mustard . Once it splutters, add urad dal, cumin , chilli and asafoetida powder . Pour it over the chutney.

6. Coconut capsicum chutney is ready !..