Ingredients

• 1 cup grated coconut
• 1 chopped green chilly
• 1 tsp grated ginger
• 1 tbsp raosted split gram (daria dal) optional
• Salt to taste

For the tempering

• ½ tsp mustard seeds
• 1 red chilly broken into pieces
• 2 to 3 curry leaves
• 1 tsp oil

Method

1. Put the coconut, green chillies, ginger, roasted split gram amd salt in a blender with a little water and grind to make a fine paste. Keep aside.
2. Prepare the tempering by heating the oil and adding the mustard seeds, red chilly and curry leaves and stirring till the mustard seeds crackle.
3. Pour the tempering over the chutney and mix well.
4. Refrigerate and use as required.