This is a simple recipe which can be made instantly but still tastes delicious. Ofcourse, the hardest part will be to cut coconut into pieces. I use the frozen ones sometimes to avoid that pain.
Coconut pieces (scraped or small pieces)
red chillies (optional)
Tamarind - little to get the sour taste
Salt to taste
Kothimeeru - Coriander leaves
Tadka (Oil heated and then add mustard seeds, jeera, urad dal, red chillies and curry leaves)
Method of preparation1. Make the coconut pieces ready by either scraping the coconut or by cutting the coconut into small pieces.
2. Do the tadka now, by heating oil in a small bowl and add mustard seeds. After mustard seeds splutter, add Jeera, urad dal, red chillies, and tamarind also and switch off the stove.
3. Grind the coconut, green chillies, salt and half of the tadka(add all the tamarind in the tadka while grinding). If needed add water in between.
4. Take the coarsely grinded paste into a bowl, then garnish with remaining tadka and chopped coriander leaves. Your coconut chutney is ready.
This tastes good with all the south indian tiffins or with rice.