This is the third variety of coconut chutney which goes well with Idli, Dosa, Uthappa or even with Upma. I always prefer to season the coconut chutney with coconut oil as it imparts its unique fragrance.
- Half of a large coconut grated
- 5 green chillies
- 1/2 tsp Tamarind paste
- 3 tsps Coconut oil or oil of choice
- 1 tsp mustard
- 3 sprigs curry leaves
Chop the green chillies. Heat a tsp of oil in a pan and roast them for a few seconds. Grind the grated coconut, green chillies, Tamarind and salt to a smooth paste. Adjust consistency by adding enough water. Heat the remaining oil. Add the mustard and after it splutters add the curry leaves. Toss and drop the seasoning into the chutney. Mix and serve.