Coconut chutney


½ fresh cocnut grated or use ½ cup of cocnut powder
1 green chilli
a few curry leaves
1 small piece of ginger, grated
2 shallots, finely chopped
oil as needed
1 tsp mustard seed
Salt to taste


• Put the coconut, green chilli, ginger, 1 shallot and salt into a blender
• Add just enough water to finely blend the ingredients to a milky consistency
• Heat 2 tsp of oil and fry mustard seeds, the other chopped shallot and curry leaves
• Add the blended cocnut mixture
• Stir and remove from the heat

Best served with warm bhajis or samosas