|White radish cut into pieces||1 cup|
|Small onions peeled||12|
|Grated fresh coconut||¼ cup|
|Tamarind||small gooseberry sized|
|VVS Gingelly Oil
|Mustard seeds||¼ tsp(for seasoning)|
- Heat oil and fry onion, red chillies and radish pieces till it turns golden.
- Add grated coconut at the end and fry for another 2 minutes.
- Allow to cool and grind coarsely with garlic, soaked tamarind and salt.
- Heat little oil, add mustard seeds, allow to splutter, and pour over chutney. Mix well.