White Coconut Chutney

Almost every other day for breakfast, my mom used to make this white coconut chutney as a side for idlis, urda vada, batata vada and her many varieties of dosas. She used to sometimes also make the red coconut chutney - the difference between the two being the kind of chillies you use for preparing it - this one is prepared with green chillies and the red one, of course with the dry red chillies. The recipe for this chutney is very simple as you can see below. 

Recipe:

Ingredients:

Coconut - 1 cup (Grated)

Green Chillies - 2

Tamarind - a small piece

Salt - to taste

For tadka:

Mustard seeds - 1 tsp

Curry leaves - 6

Hing - a pinch

Oil - 2 tsp

Preparation:

1. Grind coconut, green chillies, tamarind and salt into a fine paste.

2. For the tadka, heat oil in a pan, add mustard seeds and let it splutter, next add curry leaves and hing. Add this sizzling tadka into the grinded paste.

White chutney is ready!