Thanks to my lovely aunt for the recipe 🙂
I prepare coconut chutney this way every single time now.
Fresh Grated Coconut (or frozen thawed grated coconut) – 1 cup
Fried Gram (Hurigadale) – 3 to 4 tablespoons (I like the taste of the fried gram and so does everyone in the family, so I add lots of it)
Ginger – 1/2 inch piece (optional) grated
Green chilli – 1 to 2 ( as per taste)
Salt to taste.
For tempering: Oil – 2 tsp, Mustard Seeds – 1/2 tsp, Urad dal – 1/2 tsp, Hing – 1 pinch, curry leaves -2-3
In a mixer/grinder, add all the above ingredients and pulse it a few times to form a coarse paste. Then adding small amounts of water pulse again to obtain a paste. Transfer this to a bowl.
Prepare tempering in a pan, add oil once that is heated add the rest of the ingredients one at a time. Switch off the heat once mustard seeds start to splutter and the dals turn golden brown.
Add this to the chutney.