Coconut chutney (South Indian) - goes with Idli & Dosa
South Indian Coconut Chutney 1 packet frozen, fresh coconut (I get the Deep Premium brand from the Indian grocery) 10-12 fresh curry leaves (Fresh is critical. Dried is ok, not great) 2 tsp plain yogurt (The tangier the better) 6-7 green chillies - adjust to your taste 2 tsp mustard seeds 2 dried red chillies 1 grinder - use something that is used to make smoothies Salt to taste 4-6 Tbsp water - to help with grinding 2 tsp coconut oil 1 Tadka ladle - if you don't have one, just use a small pan ( https://www.amazon.com/gp/product/B079ZXFVKV/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1 ) Defrost coconut and put into grinder. Add green chillies and half the curry leaves to the coconut in the grinder. Add salt. Grind for 2-3 minutes or until green chillies + leaves + coconut are well blended into a thick paste (chutney). You might need to add some water (about 4 tbsp). Pour coconut chutney into a bowl. Heat tadka ladle on medium heat with co...