Coconut Chutney Recipe | Nariyal ki Chutney

Put the coconut powder or small pieces of fresh coconut in a grinder & grind them to a fine powder or paste.
1/2 Cup Shredded Coconut or Coconut Powder
Cut small pieces of onion along with green chilies and ginger. Add these to the coconut powder/paste in the blender.
1 Small Onion, 2-3 Green Chillies, 2 Inch Piece of Ginger
Add jeera (cumin seeds) and salt to the mixture.
1 Teaspoon Cumin Seeds (Jeera), 1 Teaspoon Salt
Then add plain curd (yogurt). You can also replace curd with 1 teaspoon of concentrated tamarind pulp.
1/2 Cup Plain Curd (Yogurt)
Grind the mixture to a paste, adding some water if required to adjust the consistency.

To prepare the tempering heat oil in a pan. Keep ready the mustard seeds and split urad dal along with curry leaves and whole dried red chillies.
3 Pieces Whole Dried Red Chillies, 1 Teaspoon Rai (Black Mustard Seeds), 1 Teaspoon Split Urad Dal, 8-10 Curry leaves
When the oil is hot add mustard seeds to it. When the mustard seeds start crackling, add urad dal and fry till it gets a golden color.
Add curry leaves and pieces of whole dry red chilies. Fry for a few seconds and then turn off the heat.
Pour the seasoning over the prepared chutney paste and mix it well. You can refrigerate the chutney before serving.
Coconut chutney is ready. Served it as a dip with dosas, idli, vadas or any other snacks of your choice.