Quick & Easy Coconut Chutney/ With Tomato variant also

Ingredients:
Grated Coconut -1 cup
Ginger- 1"piece
Green Chilly-2
Dry chilly-3
Curry leaves-2 stems
Mustard seeds- 1 tsp
Oil-1 tbsp
Small onions- 4 chopped finely
Salt-as required
Optional Tomatoes-1 chopped finely

Method:

  • Grind together coconut, ginger, greenchillies and little curry leaves with little water.
  • In a pan, add oil, add mustards, dry red chillies, curry leaves and small onions and saute well until golden brown.
  • Add the ground coconut paste and salt to this and mix well.
  • When it boils, turn off and serve.
To make Tomato varient of the same:
Follow the steps of the chutney above and while frying the small onions, you can add chopped tomatoes and saute till you get a dry gravy and later add the coconut paste and salt

Note: 
To Make the coconut chutney colorful, you can add 1 tsp of chilly powder in place of greenchillies.


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