It is a slightly abridged version of regular coconut chutney.
Ingredients:
Fresh Coconut- 1/2- Shell peeled out but if the skin is soft, retain it
Tomatoes- 2- Quartered
Onion- 1- Quartered
Garlic- 6-8 cloves, peeled
Curry Leaves- 6
Mustard Seeds(Rai)-1/2 tspn
Red Dry chillies- 2, Soaked for about 1 hour. If you don;t like it too hot, take out the seeds before soaking
Ginger- about /2 inch piece of tender ginger
Salt
oil
Method: Pour about 2 tspn oil in a non stick pan and add mustard seeds. Wait till they splutter and add all other ingredients one by one. Including the coconut. roast it for about 5 minutes or till everything starts to look little cooked.
Put everything in a blender and add little water and salt and make a very smooth paste. Can be served with any South Indian preparations. Tastes great with paranthas as well.
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