Ingredients
• Dill leaves: 1 cup (tightly packed, washed and chopped)
• Grated coconut: 1/2 cup
• Urad dal (split black gram): 1 tablespoon (for crunch and flavor)
• Green or Red chillies: 3 to 4 (adjust for spice)
• Tamarind: A small piece (about the size of a grape)
• Oil: 1 tablespoon
• Salt: To taste
Step-by-Step Instructions
1. Roast the Dal: Heat half a tablespoon of oil in a pan. Add the urad dal and fry on low heat until it turns golden brown. Remove it and keep it aside.
2. Sauté the Dill Leaves: In the same pan, add the remaining oil. Add the washed and chopped dill leaves. Sauté them for 3 to 5 minutes until they shrink and lose their raw smell.
3. Add Spices: Toss in your chillies and tamarind during the last minute of sautéing.
4. Blend: Add the roasted dal, the sautéed dill mixture, grated coconut, and salt to a blender.
5. Add Water & Grind: Pour in a little water (about 1/4 cup) and blend everything into a thick, smooth paste.
6. Serve: Transfer the chutney to a bowl and enjoy!
Optional Tip
For extra flavor, you can add a simple seasoning (called tadka). Heat 1 teaspoon of oil, add a pinch of mustard seeds and a few curry leaves. Once they pop, pour them over the chutney.