Another version of the coconut chutney.
Chutney
1 cup fresh coconut, grated
¼ cup fresh coriander leaves, roughly chopped
2 dried red chillies
2" piece ginger, roughly chopped
1 sprig fresh curry leaves
½ tsp coriander seeds
⅓ tsp salt or to taste
Tempering
1 tbsp oil
½ tsp mustard seeds
½ tsp husked, split black gram (urad dal)
In a food processor, combine all chutney ingredients except salt and grind to make a smooth paste. If the paste is too thick, mix in ¼ cup of water. Remove into a bowl and mix in salt. Put oil in a small frying pan over medium heat. When hot, add mustard seeds and dal. When the mustard seeds crackle, pour the tempering over the chutney. Mix well and serve.
NOTE: Ideally served fresh, this chutney can be refrigerated or frozen for up to 3 days, though the colour will change.