Coconut chutney

1 1/2 cups fresh grated coconut

1 tsp ginger grated

3 to 5 green chillies chopped

1 tbsp tamarind pulp

1/2 cup water

1/2 tsp salt

tempering

1/2 tsp oil

1/2 tsp mustard seeds

1 tbsp curry leaves

1 dry red chillie broken without seeds

Leave the tamarind pulp in the warm water until the tamarind is soft then take the puree and discard the pulp.

Using a blender grind the grated coconut, ginger, green chillies with tamarind water and salt until it is a paste and keep it aside.

Heat oil add mustard seeds, curry leaves and chillie pieces. When mustard sputters add it to the ground mixture and serve this chutney with Indian pancakes (dosa), steamed savoury cakes (idly) and fried snacks like vada.

For a variation add coriander leaves or mint when grinding the paste.

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