Indian Coconut Chutney

1. Preparation

Gather all the ingredients.

Grate the fresh coconut using a grater or food processor.

Chop the green chilies and ginger into small pieces for easy blending.

Wash the coriander leaves and pat them dry.

2. Blending

In a blender or food processor, add the grated coconut, chopped green chilies, ginger, and coriander leaves.

Add salt to taste.

Pour in a small amount of water to help with blending.

Blend the mixture until it reaches a smooth consistency. You can adjust the water amount to achieve your desired thickness.

3. Tempering

Heat 1 tablespoon of oil in a small pan over medium heat.

Add the mustard seeds and let them splutter.

Add the urad dal and fry until it turns golden brown.

Add a pinch of hing (asafoetida) and curry leaves, and fry for a few seconds until aromatic.

Remove from heat and pour the tempering over the blended chutney.

4. Serving

Transfer the chutney to a serving bowl.

Garnish with a few coriander leaves if desired.

Serve immediately with idlis, dosas, or any snacks.