Coconut Chutney:

 Ingredients:

1 cup grated coconut

2-3 green chilies

A small piece of ginger

1/4 cup roasted chana dal (split roasted gram)

Salt to taste

Water as needed

For tempering (optional):

1/2 teaspoon mustard seeds

A few curry leaves

1-2 dried red chilies

1 tablespoon oil

Instructions:

Blend together grated coconut, green chilies, ginger, roasted chana dal, and salt in a blender or food processor.

Add water as needed to achieve your desired chutney consistency.

 Tempering for coconut chutney:

 Heat oil in a small pan, add mustard seeds, dried red chilies, and curry leaves. Let the mustard seeds splutter.

Pour this tempering over the coconut chutney just before serving for added flavor.

tempering for coconut chutney:

Heat oil in a small pan, add mustard seeds, dried red chilies, and curry leaves. Let the mustard seeds splutter.

Pour this tempering over the coconut chutney just before serving for added flavor.