1 cup grated coconut
4-5 red chillies
1 tsp chopped ginger (optional)
1 tsp mustard seeds
1 strand (5-6) Curry leaves
Salt
Oil
Method-
Roast the dry red chillies on low flame.
Grind grated coconut, roasted red chillies, ginger along with salt. Add water as much as required so as to get a fine paste.
In a pan heat oil on low flame. Add mustard seeds and when they start to splutter, add curry leaves. After a min, add it it to the ground mixture and mix well.
Chutney is ready to be served.
