Lentil Chutney #3
This recipe started with the Lentil Chutney recipe in "The Classic 1000 Indian Recipes", Wendy
Hobson editor, but ranged quite a ways from there. This recipe is gluten-free, vegan, and
- 2 tbsp cooking oil
- 1/3 cup black lentils
- 1 dried red chilli
- 1/16 tsp cinnamon
- 4 tbsp shredded coconut
- Heat the oil and fry the lentils, chilli, and cinnamon for 5 minutes.
- Add the coconut and fry until some of the coconut browns.
- Grind in a mortar and pestle