The coconut chutney is a fabulous accompaniment for idlis, ven pongal, upma, and dosai. Hardly takes time - attractive right?
Fresh grated coconut ½ cup
Garlic pod 1
Green chillies 1-2 pcs
Finely chopped ginger
Salt to taste
Cooking oil 1tsp
Mustard seeds 1 tsp
1. Grind the coconut, chillies, garlic, ginger, and salt.
2. In a small vessel, heat oil and splutter mustard seeds along with curry leaves and hing.
3. Pour the seasoning into the chutney.
4. Mix well and serve.