Coconut Chutney - another version Grated coconut - 1 cup Green chillies - 4,5 Chopped corriander - 1 tablespoon Tamarind - 1 small flake jaggery - 1/4 tsp (optional, does enhance the taste) Salt to taste (1/2 tsp app. add cautiously) water - 1/2 cup (add more if needed) To roast in half spoon of oil Urad dal - 1 tbsp Menthya/fenugreek - 1/4 tsp Sasive/mustard - 1/4 tsp Roast the above till the dal turns golden, not darker. Add the green chillies in the end and saute. Grind all ingredients and season mustard. 1/2 spoon of urad dal and few curry leaves in a teaspoon of oil and add to the chutney. Notes If you are not using up the chutney immediately, roast the grated coconut. Add the coconut when u add chillies and roast for a minute. This will keep the chutney little longer. As a variation one can add an inch of ginger or a few pudina leaves to get different flavours. Add 1/4 cup of fried gram (hurigadale) and 3/4th cup of coconut as another variation.