Blend together 1 to 1 1/4 cup grated coconut, about 1/2 cup of Almonds, & 6 thai chillies until smooth. This should take about 4 or 5 minutes. Heat 1 tbsp of coconut oil. Add cumin seeds 1 tsp. When you hear a popping sound add a few Curry leaves and Asafoetida and turn off the stove immediately. Add this seasoning to the chutney. Add salt as required. I added 1/2 tsp of salt. Mix well and serve with lentil crepes I have posted on my blog.
If you don't have curry leaves and asafoetida just omit them. But adding curry leaves and asafoetida gives an amazing aroma and flavour to the chutney. You may also add mustard seeds instead of cumin.
If you don't have curry leaves and asafoetida just omit them. But adding curry leaves and asafoetida gives an amazing aroma and flavour to the chutney. You may also add mustard seeds instead of cumin.
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