Firstly, in a blender add 1 cup grated coconut, green chilly, garlic, ginger piece, salt and water as required.

Blend it to a smooth paste. Add more water while blending if required.

Heat the pan again on medium heat. Add 1 tsp coconut oil. When the oil turns hot, add 1/4 tsp mustard seeds. Fry mustard seeds until it starts to pop. Now, add 4 to 5 curry leaves and fry 2 minutes.

Pour this tempering on the chutney and give a good mix.

Chutney is ready to serve!!