White chutney for dosa

This chutney used to be prepared by my mum quite regularly, however I never bothered writing it down. Once I moved to Cebu, and started making dosas, I wanted to make this chutney. Based on my memory of the taste, I re-created it. And what can I say I nailed it. :-)

So last week I posted the recipe of dosas, and after that I posted the recipe of the potato bhaji that goes so well with it and today I am posting the recipe for a chutney that accompanies the dosa and bhaji and completes it.

Click Pole/Dosa for the recipe.

Click Masala dosa bhaji for the recipe.

Ingredients:

1. Coconut - 1/2 cup
2. Ginger - 1/2 inch piece
3. Green chilies - 2 nos
4. Tamarind - 2 to 3 small bits or 1/2 tbsp paste
5. Cumin seeds - 1/2 tsp
6. Onion - 1/2 of a small one
7. Salt

Tempering:

1. Oil
2. Mustard seeds - 1/2 tsp
3. Curry leaves - a few

Method:

1. Grind all the ingredients mentioned with very little water to a coarse paste.
2. In a pan, heat oil and temper mustard seeds, when they stop crackling add the curry leaves.
3. Then add the ground paste and mix well. Let it cook on the flame for two minutes. 
4. Serve with hot dosas.