This is the easiest chutney which makes for a stellar combination with plain rice or curd rice.
Ingredients
2 tbsp coconut oil
½ tsp asafoetida powder
5 red chilies
½ tbsp black gram
½ tsp mustard
200 g curry leaves
A gooseberry size tamarind
Preparation
Heat coconut oil and add asafoetida powder to it
Add the mustard seeds and once it splutters, throw in the black gram and red chillies. Saute for a minute. Remove from stove
Pluck the curry leaves from stalk and mix in the tamarind. Grind together to a thick paste without adding water
Add to the prepared seasoning, stir and serve with rice
