- Grated coconut – 1 cup
- Green chillies – 1 or 2, de-seeded for a milder taste
- Asafoetida – 1/8 tsp.
- Salt to taste
- Take a medium sized blender jar and put the coconut into it.
- Add 1/2 cup warm water, the green chillies, salt and asafoetida to the jar.
- Blend till you get a smooth paste.
- Taste for salt.
- Season with mustard seeds and 1/2 tsp. of urad dal, till the dal is a golden brown. Pour this over the chutney and mix gently before serving.