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Best eaten at room temp, with flat breads to scope it up. 

1 tsp fenugreek, soaked on the water to cover 

40 g ground coconut 

70 g yogurt (choose one which is is not very tart) 

30 g milk or water

1 tsp brown sugar 

1 tsp tamarind paste (tamarind strength varies greatly, best add gradually by taste) 

1 tsp chopped curry leaves 

1/4 tsp cinnamon

apx. 1/4 tsp black pepper 

Tadka:

1-2 tsp butter 

1/4 tsp mustard seeds 

1/4 tsp fennel seeds 

1/4 tsp cumin seeds 

A pinch of asafoetida 

Mix all of the ingredients (other than the tadka ones) and let soak for a a while.

In a blender, blend until smooth as desired. 

Fry the tadka spices in butter until crackling. 

Pour over the prepared chutney. 

Best eaten at room temp, with flat breads to scope it up. 

1 tsp fuangkreek, soaked on the water to cover 

40 g ground coconut 

70 g yogurt (choose one which is is not very tart) 

30 g milk or water

1 tsp brown sugar 

1 tap tamarind paste (tamarind strength varies greatly, best add gradually by taste) 

1 tsp chopped curry leaves 

1/4 tsp cinnamon

apx. 1/4 tsp black pepper 

Tadka:

1-2 tsp butter 

1/4 tsp mustard seeds 

1/4 tsp fennel seeds 

1/4 tsp cumin seeds 

A pinch of asafoetida 

Mix all of the ingredients (other than the tadka ones) and let soak for a a while.

In a blender, blend until smooth as desired. 

Fry the tadka spices in butter until crackling. 

Pour over the prepared chutney.