Serves 2

Ingredients

• 1 cup of coconut
• 2cm of fresh ginger
• ½ tsp black pepper
• water as required
• ¼ tsp rocksalt
• 10 curry leaves
• ½ tsp black mustard seeds
• Pinch of hing ( asafetida)
• 1 tbsp cold pressed coconut oil or any seasonal oil
• Method

Blend all ingredients together except the last 4 ingredients When a thick soup like consistency has been obtained, take a small wok/pan, add oil mustard seeds and curry leaves. When the seeds have popped and a pinch of hing. Cook hing until medium brown then pour chutney into wok and mix. Mix well and serve

Variations

Use a combination of seasonal herbs with the coconut