Kerala style coconut chutney

INGREDIENTS 

grind Grated coconut – 1/2 cup Green chillies – 3-4 nos (if small add 4,else 2-3 would be enough) Ginger – 1 inch piece Salt and water – as needed To temper Coconut oil – 2 tsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Red chilli – 1 no (pinched) Curry leaves – few

Instructions: 1. In a blender or food processor, combine grated coconut, green chillies, ginger, water, and salt. Grind them to a smooth paste. Adjust the consistency with water if required. 2. Transfer the chutney to a serving bowl. 3. In a small pan, heat oil over medium heat. Add mustard seeds and let them splutter. 4. Add dried red chillies and curry leaves to the pan and sauté for a few seconds until fragrant. 5. Pour the tempering over the coconut chutney and mix well. 6. Serve the Kerala-style coconut chutney with dosa, idli, or any South Indian breakfast dish.