Grated coconut    -1 and 1/2 cups

Green chillies        – 4 to 5

Ginger 1 inch piece peeled and roughly chopped

A small nut size piece of tamarind

Salt to taste

Water – approx 1 and a half cups

For ganish

oil (I used til oil)  2 tsp
Mustard seeds   2 tsp
Split urid dal       1 tsp
Few curry leaves for garnishing

1. Grate the coconut whites and avoid the Browns.

2. Take a mixer pot, add the grated coconut, Green chillies,  ginger, tamarind and salt. With little water grind it into a chutney.

3. Transfer the chutney to a serving bowl. 

4. Take a tempering pan, add oil and mustard seeds. Once it splutters and split urid dal and once it changes color turn it off. You may add a red chilli too just to give a nice look. Garnish the chutney and add curry leaves.

Enjoy the chutney with dosa, idli, pongal, uthapam etc…