Stir Curry

Ingredients :

1. Unsweetened Shredded Coconut - 1 Cup
2. Green Chillies - 1 to 4 (suit your spice level)
3. Ginger - 1 to 2 Inches
4. Salt - 3/4 tsp
5. Tamarind - small piece
6.  Water - 1/2 cup

Seasoning Ingredients

1. Red chili -1
2. Mustard seeds - 1/2 tsp.
3. Urad Dal - 1/2 tsp.
4. Curry leaves - 8 to 10
5. Oil - 1 Tsp.
6. Hing - Pinch - 1 or 2

Instructions:

1. Add coconut, green chilies, ginger, tamarind, salt, and water to the mixer/blender jar and blend it into a smooth paste. If required add little water. After blending, check the taste. Add more salt if necessary.
2. Transfer the blended chutney to a serving bowl.
3. Place the seasoning/ Tadka pan over the stove and start heating. Add oil, mustard seeds, urad dal, and red chili to the pan. When the mustard seeds start making a crackling sound and when the urad dal turns golden brown, add curry leaves and a pinch of Hing. Switch off the stove.
4. Add this hot tempering seasoning to the blended coconut chutney. Now the chutney is ready to be served.

Coconut chutney tastes best when eaten fresh. It tends to lose its flavor over time, hence it is recommended to keep it refrigerated after preparation and best consumed within a couple of days.  However, if you want to store it for a longer duration, you can keep it in a freezer. Frozen chutney will need to be thawed to bring it to room temperature before consuming. Allow it to thaw in the refrigerator overnight or at room temperature for 30 to 40 minutes.

Chutney is commonly served with Idli, Dosa, Vada, Bonda, and many other delicacies.