Ingredients1 cup coconut, grated
2 small green chillies, chopped
1 teaspoon ginger, grated
salt to taste
For the tempering
1/2 teaspoon mustard seeds
1 red chilli, broken into pieces
2 to 3 curry leaves
1 teaspoon coconut oil
1. Put the coconut, green chillies, ginger and salt in a blender with a little water and grind to make a fine paste. Keep aside.
2. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
Serve with idilly and dosa.