This chutney is most popular in Kerala homes. They make it quite diluted, and it is usually served warm alongside idlies or dosas. I prefer using Byadige or Kashmiri chilies as they impart a lovely flavor, without making the chutney spicy. If you prefer the burning sensation that chilies bring, Guntur chilies would be your choice.

Time taken: 10 min
Serves 2

Ingredients

½ coconut, grated
3 dried red chilies, broken
½ tsp mustard seeds
1 sprig curry leaves
1 tsp coconut oil
Salt to taste

Method

Grind the coconut, 2 red chilies and salt together. Add water bit by bit to help with the grinding, until it reaches the consistency you desire.

Heat oil, add the mustard, chili and curry leaves. Pour this on top of the chutney. Serve.
OR
To make it Kerala style, heat oil in a vessel large enough to hold the chutney, and add mustard seeds, chili and curry leaves. Now pour the chutney into this vessel and warm the chutney. Do not boil. Serve warm.

Goes well with idli, rava idli, akki roti, neer dosa, and many more!