Coconut Chutney

Those who like chutneys  and coconut, certainly like this. We can store it outside for 3 days and in the fridge for one week. As any other chutney it taste hot and sour along with its natural rich flavour.  
You can eat along with hot rice and ghee with combination of papad or vadiyam.  You can eat with tiffins also.
Use fresh coconut.

Ingredients:


- grated coconut     1 cup
- dry red chillies     2-3
- urad dal               1tsp
- bengal gram        1tsp
- jeera                    1/4tsp
- curry leaves         3
- tamarind              small piece
- salt
- oil                       1tsp

Procedure:

-heat a frying pan with oil. Fry the chillies on medium heat till they turns nearly black with continues stirring. Remove them into a plate.

- In the left over oil fry bengal gram. when its colour slightly changes add urad dal. When its colour also slightly changes add jeera and a little while add curry leaves. When all ingredients fry a nice aroma comes . Turn off the flame.

-When they are little warm along with fried chiilies grind them  into  half crush. Now add coconut and small piece of tamarind  and  salt and grind again.

- If necessary add little water to make paste.We dont prefer fine paste. So taste it and if you feel  grind more. It shouldnt be too hard as it wont mix with rice nicely.

- As per your taste add more tamarind and more salt.

Tips:

- dont use tender curry leaves
-in the absence of dry red chilies, use red chili powder.
-you can use tamarind pure also.