For this coconut chutney I used fresh red chilli for making the chutney extra hot and to give it a rich red texture to the chutney. You could also use green chillies if you prefer it to be medium hot.
All you need:
Long red chillies - 3-4
Grated fresh coconut - 3/4 cup
Channa dhal - 2 tbsp
sea salt - 1/2 tsp
Tamarind - a small lime size
Method:
Dry roast grated coconut, red chillies, gram dhal for about 4-5 mins. Do not turn the coconut brown.
Grind/pound to a coarse paste.
You can also add a touch of tempered mustard seeds on the top.
Serve with crispy dosas
