Red Coconut Chutney

Ingredients:

1/2 cup tightly packed grated coconut

2 shallots 

1-1/2 tbsp channa dal

3-4 dry red chili ~ halved, deseeded

3/4 tamarind paste or little tamarind soak w/water

2 cloves garlic

1/4 cup + 1 tbsp water for grinding/blend

Salt as required

Tempering

1/4 tsp mustard seeds

1/4 tsp cumin seeds

1/2 tsp urad dal

1/8 tsp Hing

8-10 curry leaves

1 clove garlic ~ crushed

1 tbsp coconut oil

Directions/Instructions:

1. In a blender, add all the ingredients of chutney & blend/grind it into a smooth chutney.  Tone down the raw taste of red chilies, then just roast them lightly in a pan.  Apart from ginger, call also add garlic.  Pour the coconut chutney into a bowl and keep aside.
2. Heat 1 tbsp coconut oil in a small pan.  Add the mustard seeds and allow them to crackle.  Then add urad dal.  Fry the urad dal until it turns a maroonish golden.  Then add curry leaves and chopped shallots.
3. Saute until the shallots are lightly golden.  Add the tempering mixture along with its oil to the red coconut chutney.  Stir and mix well