Coconut Chutney With Mango

• Tempering
• 2 tablespoons Canola oil
• 1 teaspoon black mustard seeds
• 1 teaspoon Split dehusked urad dal
• 1 dried arbol chile broken in two
• Coconut Mango chutney
• 1 cup frozen shredded coconut, thawed
• 1/2 cup Fresh raw mango pieces
• 1-3 small green chiles (as per your preference & heat tolerance)
• Salt to taste
• 1 pinch asafetida powder

1. Combine all the ingredients and blend into a pesto like consistency. Err on the cautious side with the salt. Adjust for seasoning after you grind the chutney
2. Heat the oil in a small pan. when it gets smoking hot, add the mustard, Urad dal & the arbol chile. WHen the mustard sputters & the dal turns into a golden brown, pour this sizzling dressing into the chutney. Stir to combine.

tempering, canola oil, black mustard seeds, coconut mango, coconut, fresh raw mango, green chiles, salt, asafetida powder

Taken from food52.com/recipes/17039-coconut-chutney-with-mango (may not work)