Coconut Chutney

Ingredients

• 2 cups (1 whole) roughly chopped up fresh coconut
• 1 tbsp chopped ginger
• 2 green chillies, chopped or to taste
• 2 tbsp roasted gram (Channa)
• 1 tsp small mustard seeds ('rai')
• 6-7 curry leaves (kadhi patta) (or 1/2 tsp dried)
• 2-3 whole dried red peppers (sabut lal mirch)
• 2 tsp salt or to taste
• 1 tbsp oil, preferably coconut

Preparation

• Grind the coconut, ginger, chillies and gram to a smooth paste in a food processor or a grinding stone.

• Add enough water to make it into a dropping consistency.

• Heat the oil and add the mustard seeds. When they begin to splutter, add the curry leaves and the red pepper, and stir fry till slightly discolored.

• Add the coconut paste and the salt and mix well. Take it off the heat and serve.