1 cup coconut, grated 2 small green chillies, chopped 1 teaspoon ginger, grated 1 tablespoon roasted split gram (daria dal), optional salt to taste For the tempering: 1/2 teaspoon mustard seeds 1 red chilli, broken into pieces 2 to 3 curry leaves 1 teaspoon oil
Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well. Refrigerate and use as required.