Coconut Chutney

INGREDIENTS

• 1/2 Cup Coconut, grated
• 1 Tbspn Curd
• 2-3 Green Chilly
• 1 Tbspn Lemon Juice
• Salt, as per taste

 For tempering (optional)

• Oil 
• 1 Dry Red Chilly 
• 1 Tspn Mustard Seeds
• 2-3 Curry Leaves

METHOD

• Blend coconut, curd and green chilly to a coarse paste. The green chilly brings out the pastel greenish colour in the chutney.
• Add lemon juice and salt. Mix well. 
• Heat oil in a pan. Add dry red chilli, mustard seeds and curry leaves. When they start crackling, pour the tempering over the chutney and mix well.
• An excellent accompaniment for upma, idli and dosa's.