GARNISH
Fry the 1 tblsp. of channa dal with 1-4 red chilies over a low flame until
the dal becomes golden brown. Let cool then add along with the coconut,
cilantro, green chilies, and salt to a blender with water, as necessary.
Blend to desired consistency. Place in bowl. Fry the mustard seeds, channa
dal and urad dal in a small amount of oil until mustard seeds pop. Use as
garnish on top of chutney.
Posted to Bakery-Shoppe Digest V1 #253 by Sharon Raghavachary
<schary@earthlink.net> on Sep 19, 1997
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