Ginger Chutney - II
Ingredients: Grated Coconut - 1 Cup Green Chillies - 6 nos Red Chillies - 4 to 5 nos Ginger - a medium sized piece (50 gms) Small Onions - 6 nos Tomatoes - 2 Garlic - 1 Pod Gingely Oil - 1 Tbspn Hing/ Asafodeita - a pinch Method: In gingely oil, fry onions, tomatoes and garlic. Fry the red chillies and remove the pan from fire and add the coconuts to the pan. Toss the coconut around for a min or two and remove from the pan. Let them cool and grind all the ingredients into a fine paste.