Trinidadian Coconut Chutney

Ingredients

• 2 cups of fresh coconut, shredded
• 10 dry red chillies
• 1 sprig curry leaves
• a large pinch of hing (asoefetida)
• ½ tsp methi (fenugreek) seeds
• 2 tsp udad dhal
• 2 tsp channa dhal
• 1 small tomato
• salt to taste

Directions

1. Heat some oil in a pan and add the dhals, curry leaves, hing, methi and red chillies.
2. Fry till done.
3. Add this to the coconut and tomato and blend into a smooth paste.
4. Add salt to taste.
5. Goes well with dosas, idli and plain rice.