Coconut – Celery Chutney

I previously posted a usual way of making Coconut Chutney. This is a different kind of coconut chutney where imagination brought out delicious flavors. This chutney is prepared by DH.

Ingredients:

• ½ shell of a fresh Coconut, cut into small pieces
• Celery, 1 whole stalk, cut into small pieces
• 1 small Onion, cut into small pieces
• A small piece of Green Bell Pepper
• 6 or 7 Green Chilies + Red Chilies
• 2 tsp Coriander seeds
• ½ tsp Mustard Seeds
• ½ tsp Cumin Seeds
• A pinch of Turmeric
• A pinch of Asafetida (Inguva, Hing)
• Salt
• 1 tbsp Oil

Preparation:

1. Heat oil in a pan and add mustard seeds. When they splutter, add all other ingredients except salt and sauté well for some time. Turn off the flame and let the contents cool down for a while.
2. Later grind them into a smooth paste by adding salt. Add little water if needed.
3. Enjoy by mixing with steaming hot rice and a dollop of ghee.
4. It goes well even with chapathis when mixed with little yogurt.