Coconut Chutney

Coconut Chutney is a favorite accompaniment to many Indian dishes namely rice and Lentil Crepes (Dosa) or Steamed Rice Cakes (Idlis) or  Fried Indian Savory Doughnuts (Medhu Vadais).

Yields 2 cups

Ingredients for Grinding
3/4 cup Grated White Coconut
1/2 cup Roasted Gram
1/2 inch ginger
1 green chilli (add more if you prefer hotter )
5 curry leaves, washed 
4-5 stalks of coriander leaves, washed and chopped (stem included)
1 cup water
Salt per preference

Ingredients For Tempering
1 tbsp. Sesame Oil
5 curry leaves, washed
1/2 tsp mustard seeds
1/2 tsp Split Husked Black Gram Lentil (Urad Dal) 

Method
Grind all the ingredients to a smooth paste and pour into a small serving bowl. If need be, pour a bit of water to the blender to wash the extra chutney to this bowl.
Take another small pot and heat the sesame oil.
Add in the mustard seeds and urad dal and when the seeds start to crackle, add in the curry leaves. Be careful as the water in the curry leaves will make the oil splutter a great deal.
Pour this tempering mix with the oil over the chutney and serve.