Coconut Chutney- Method 2

Like I said in my Coconut Chutney Method 1, there are numerous ways to make any chutney. Simple alterations bring out different taste while the basic recipe remains the same.
This time I have excluded the tamarind part and added cilantro and a little piece of ginger.

Ingredients:
Fresh Coconut: 1/2, removed from its shell
Coriander/cilantro: handful, washed
Green Chili: 2
Ginger: 1/2 inch piece
Curry Leaves: 1 string
Mustard seeds: 1/2 tsp
Channa dal: 1 tsp
Salt
Oil: 1 tsp

Method:

• Wash the coconut pieces after removing from shell and put them in a blender.
• Add coriander/cilantro, green chili, ginger piece and salt to the blender along with the coconut. 
• Add 1/4 cup of water and blend until the coconut is completely mashed. Transfer this to the serving bowl.
• In a small pan, heat oil and add the mustard seeds, channa dal and curry leaves. Once they all start to splutter, add to the ground coconut chutney. 

Serve with Pongal, Idly, Dosa, vada, you name it!