|1 cup||Fresh grated coconut|
|½ cup||Split roasted gram/pottukadalai|
|4 nos||Green chili (small)|
|¼ tsp||Salt (or to taste)|
|¼ tsp||Mustard seeds|
|¼ tsp||Split black gram (ullundu)|
|1 no||Dry red chili|
|8 nos||Curry leaves|
Grind grated coconut, split roasted gram and green chili with salt and little water to thick paste. Transfer the content to a bowl and adjust the thickness by diluting with water. Heat oil in a small pan and splutter mustard, dry red chili, split black gram and curry leaves. Add this tempering to the chutney and mix. Serve with hot Bhajis or any breakfast item.
Adding asafoetida is optional for any method.
Coconut + Pottukadalai + Green Chili + Tamarind = Chettinad Coconut Chutney
Coconut + Pottukadali + Red chili = Coconut Kaara Chutney
Coconut + Green chili + 1 tsp Pottukadali + Ginger = Coconut Chutney
Thickness of the chutney can be adjusted with water.