A simple Coconut Chutney

Although there are many versions to the coconut chutney this is my version to the famous South Indian dip. I simply love this chutney to go with my idlies, dosa, pongal, kichidi and even chappathi (crazy na!) that's how much I love this. My coconut chutney is more diluted cos that is how I love it, not too thick and not too thin, somewhere in-between.

Recipe ~ Own

Serves ~ 2-3

Ingredients 

Fresh shredded coconut - 1/2 cup

Ginger - 1/2 inch piece, finely minced

Tamrind paste (thick) - 1/2 tsp (if you are using fresh tamrind use 1/4 blueberry sized ball)

Pottukadalai / roasted gram dal - 2 tsp 
Green chilli - 1-2 (as per spice tolerance)
Milk - 1 tbsp
Salt - to taste
Mustard seed - 1/4 tsp
Spring of curry leaves
Coconut oil - 1 tsp

Method

• In a mixie jar add the coconut, ginger, tamarind, pottu kadalai, green chilli and grind it coarsely, now add the milk and salt, grind it fine
• In a skillet add oil and once hot add the mustard seeds and wait for it to pop now switch off the stove and add the curry leaves. Add this to the chutney

Serve with dosa / idlies