Coconutty-chutney.. a very popular and staple dip in all south indian cuisines.  There are so many variations of this chutney, but this one is my favorite version.  It beats your favorite restaurant’s chutney I promise 😉 The recipe below makes about a cup of chutney.

Ingredients

• Grated coconut – 1/2 cup
• Water – 1/2 cup
• Garlic – 2 cloves
• Ginger – 1 inch piece
• Green chillies – 2
• Salt to taste
• Tempering
  • Oil – 2 tbsp (I have used coconut oil)
  • Mustard seeds – 1 tbsp
  • Curry leaves – 2 to 3
  • Urad dal – 1tbsp
  • Dried red chillies – 1 small

Steps

Blend all ingredients (except tempering) to a smooth not too running consistency. Remove in a bowl.

For the tempering, heat oil in a small pan. Add mustard seeds and urad dal. When seeds begin to flutter add curry leaves and red chillies. Be very careful as oil can splutter!

Turn off heat and immediately mix into the coconut mix. Refrigerate or serve at room temperature with idlis or dosas!