2  tablespoon grated coconut 
2  flake garlic peeled and chopped 
1/2" piece ginger peeled and chopped 
6  tablespoons fresh coriander leaves chopped 
4  green chillies chopped 
1  teaspoon each of cumin and mustard seeds 
1  tablespoon chopped onions 
1  tablespoon oil 
lemon juice and salt to taste 

Some people add sweet in chutney so add either sugar or jeggary.

Grind the coconut, onions, cumin seeds, green chillies, 
coriander leaves, garlic and ginger to a fine paste using a 
little water. Pour the paste / chutney into a bowl and adjust 
the consistency using suitable amount of water. 

Heat the oil in a pan on medium level for about 2  minute(s) 
till it is hot enough. Add the mustard seeds. Fry briefly till 
they splutter and pour them on the chutney. 


Add sugar salt and lemon juice to the chutney...when you are 
ready to searve.

Don't add in advance...mix salt, sugar,lemon juice only when 
you are ready to seave..to give the freshness of chutney...rest 
you can store in fridge for 10/12 days.