And here is a different version of the classic, with cucumbers.
Ingredients: For the chutney 1 cup fresh grated coconut 1/4 cup chopped cucumber 1 tsp grated ginger 1 green chilli chopped (optional) Water as needed Salt to taste.
For the tadka / tempering 1 tbsp oil 1/4 tsp mustard seeds 8-10 curry leaves A pinch of aesofoetida Chopped green chilli (optional) Methods Blend together the chutney ingredients along with some water till it all comes together. (Add water as per desirable consistency) Take the chutney out in a bowl. In a small pan heat the oil. Add the mustard seeds and let them sputter. Add the curry leaves and chopped green chillies. Turn off the flame and add the aesofoetida. Pour this over the chutney. .
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