Coconut Chutney - 2

The main difference between coconut chutney 1 and coconut chutney 2 - is that coconut chutney 1 is a thick spread - or a dip.  Whereas coconut chutney 2 is runny and like a sauce.

Coconut Chutney 1 is the one that is packed into parcels when you go on a picnic, for example as it is not runny and will easily sit inside a flavour some banana leaf platter that can be folded and carried with you.

Coconut Chutney 2 is served as a dipping sauce for items like idlis and dosas and is not as easily portable. 

Ingredients:

1/2 cup desiccated coconut, moistened with a tablespoon of warm water.
3-4 green chillies
1/4 teaspoon cumin seeds
1/2 inch piece of ginger
1 tablespoon of roasted split chickpeas (optional)
1 clove garlic
salt to taste

For tempering:

1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon urid dal (optional)
1 sprig curry leaves
1 dry red chilli, torn

Method: 

Grind all the ingredients - except the ones in "tempering" - in a blender.  Add 1/2 cup water and mix well.
Check for salt and add if needed.

In a saucepan, heat oil and add mustard seeds and urid dal if using.  When the mustard seeds splutter, add the rest of the ingredients.  

Enjoy your chutney hot. 

Variation:

Add half a bunch of chopped coriander and 1 small over ripe tomato to the ingredients for grinding.  The chutney is then made the same as the above.  This is a coriander chutney.