COCONUT CHUTNEY
Contributed by Sheela

1 cup coconut
2 shallots
ginger (abt 1 cm)
garlic -2 cloves
green chilly-2
curry leaves

Blend all the above in a blender.

Mustard seed (biji sawi)-1/2 tsp
curry leaves
Dry chilly-1

1. Heat oil in a small wok. Fry the mustard seed until it splutters. Add the curry leaves & dry chilly for a few secs. Add all this (together with the oil) to the blended ingredients.