Spicy Coconut Chutney

This is the most favourite accompaniment to go with south indian snacks like dosas, idlis , medhu vada. The coconut chutney tastes best when consumed fresh. Its not advisable to keep chutney for long outside.
If you add tamarind to add sourness, then you can store chutney for 1 more day coz chutney does not spoil quickly as you add tamarind to it.

You can achieve sourness in chutney either by adding Tamarind or curd/yoghurt.

INGREDIENTS: 

For the Chutney:
Fresh grated coconut/desiccated coconut 1 cup 
Roasted chana dal 2 tbsp 
Green Chili 2
Ginger ½ inch 
salt

For the tempering:
Urad dal 1 tsp 
Mustard seeds ¾ tsp 
Cumin seeds ¾ tsp 
Curry leaves 1 sprig
Asafoetida a pinch 
Red chili as a whole 1 
Oil 1 tbsp 

METHODS:

1. Grind together all the ingredients for chutney with little water to get smooth consistency.
2. Heat oil in a small pan. 
3. Add the mustard seeds. When they splutter, add the cumin seeds and urad dal. Fry till the urad dal till it becomes brown.
4. Add the curry leaves, red chili and asafoetida.
5. Fry for a minute. Then pour the tempering on the coconut chutney. (Do not pour chutney in pan)
6. Mix it well with the coconut chutney.

Serve coconut chutney with any idli, dosa or vada.