This is quick fix chutney and is a great accompaniment to Teplas. Also goes well with idli, dosa...
1 tsp oil for seasoning
1 inch ginger (use less if u do not like the strong flavour of ginger)
1 tbsp coconut
2 medium hot red chillies
Mustard seeds and curry leaves for seasoning
Prep time: 5 mins Cook time: 5 mins
- Roast the red chillies in 1/4 tsp oil
- Grind the tomato, chilly, ginger and coconut in a blender and add salt to taste
- In a pan or kadai, use the remaining oil and splutter some mustard seeds and add the curry leaves
- Pour the blended mix in the kadai and let it come to a boil. Remove to a serving dish when there is no raw smell of ginger and tomtao.
- Serve with hot teplas!