Coconut Chutney

Ingredients:

1/2 cup coconut, shredded
4 small green chilis
3 tablespoons fried gram dal
1/2 inch piece minced ginger
marble-sized piece of tamarind
Salt to taste
1 Tablespoon oil
1 teaspoon mustard seeds
1 Tablespoon split black gram dal
8 curry leaves

Method:
Blend the coconut, green chilies, fried gram dal, ginger, tamarind and salt in a food processor.
Heat oil in a small frying or sauce pan and once the oil is hot add mustard seeds, split black gram dal and curry leaves. Fry for 2 minutes. Mix into the coconut mixture. If the coconut chutney is a little dry, add water.
Notes on Ingredients:
Coconut can be bought whole, shredded (fresh), and desiccated or dried and shredded. For Coconut Chutney, I prefer to purchase it already shredded but still fresh and moist. If it is desiccated, I prefer to boil a cup of milk and add the coconut to it to re-hydrate it.