Ingredients:
Grated coconut – ½ of a coconut / 3-4 handful
Dry red chilly – As per taste
Ginger – 1 big piece
Tamarind – As per taste (Soaked in water and juice extracted)
Salt
Mustard seeds – 1 tsp
Urad dal – 1½ tsp
Curry leaves
Dry red chilly
Coconut oil
Steps:
Dry roast coconut along with ginger, garlic and red chilly.
Grind the mixture by adding enough water and salt as per taste.
Transfer it to a bowl and add tamarind extract.
Mix well.
Heat oil in a pan for tempering.
Add mustard seeds and let it splutter.
Add urad dal, dry red chilly and curry leaves, once it splutter switch off the flame and add this to the chutney.
Mix well.
Enjoy with dosa or idli.
Notes:
-If you use a combination of normal red chilly and Kashmiri chilly, the chutney will have a nice color.
-Do not add too much water while grinding coconut or while soaking tamarind. Otherwise, the chutney will become watery.
-Do not pour chutney to the tempering. Add the tempering to the chutney.