Coconut Chutney

Coconut Chutney

Option 1:
Ingredients:
1 cup grated fresh coconut, tightly packed
1 tsp coriander seeds (dry roasted)
1/2 tsp tamarind pulp
1 inch ginger
2-3 dry red chilies
1 tsp mustard seeds
6-7 curry leaves
1 tbsp oil
A pinch of asafoetida
Salt to taste
Method:
Grind together coconut,coriander,ginger,tamarind,and salt. Add water to get the chutney consistency.
Transfer the paste to a bowl.
In a tadka pan heat 1tbsp oil. Add the mustard seeds. When the seeds start crackling add the red chilies and the curry leaves and fry for around 30 secs. Add asafoetida.
Remove from heat and add the tadka mix to the coconut chutney. Stir the chutney to mix all the ingredients.
Coconut chutney is ready to serve. Serve the chutney with dosa or idli.

Option 2
Ingredients:
1 cup grated fresh coconut, tightly packed
1 tsp chana daal, dry roasted
1 tsp urad daal (daal that is used to make dosa)
A small piece of tamarind
1 inch ginger
1 green chilly
12-14 curry leaves
1 tbsp oil
1 tsp mustard seeds
1/4 tsp asafoetida
1 dry red chilly
Salt to taste
Method:
Grind together coconut, ginger, tamarind, green chilly, chana daal, urad daal, 5 curry leaves, a pinch of asafoetida and salt. Add water to get chutney consistency.
In a tadka pan heat oil and add the mustard seeds. 
When seeds start crackling add the dry red chilly,asafoetida and curry leaves. Saute for few seconds and pour the tadka on the coconut chutney. Stir. 
Coconut Chutney is ready to be served.