Coconut Chutney

This chutney is perfect with dosas, idlis or as a side dish at meals. The tempering is optional and the chutney tastes just as good without it.

Ingredients:
1/4 coconut (grated or cut into small pieces)
4 dry red chillies (I used 2 Kashmir and 2 Madras varieties)
1 inch piece of ginger (lose the skin)
Tamarind (a marble sized ball soaked in warm water)
Salt

Tempering: (Optional)
1/2 tsp mustard seeds
1/2 tsp urad dal
1 red chilly
a few curry leaves

Method:
1) Blitz the coconut, chillies, ginger and tamarind in a mixer, till it is a fine paste.
2) Place in paste in a bowl and add salt
3) Heat a little oil, add the mustard and let it splutter.
4) Add the urad dal to the oil
5) Add the chilly and curry leaves
6) Pour the tempering over paste and mix well.
7) Serve with dosas or idlis or as a side dish at meals.