Fresh Grated Coconut : 1/2 nos.
Fresh Green Chillies (Lavangi or other spicy variety) : 4-6 nos.
Fresh Chopped Ginger : 1″ piece
Roasted Cumin Seeds (Jeera) : 1 Tsp.
Tamarind Pulp : 1/2 Tsp.
Salt : To Taste
Sugar : a Pinch
Oil : 1 Tsp.
Black Mustard Seeds (Rai) : 1/2 Tsp.
Curry Leaves : 4 nos.
Asafoetida (Hing) : a pinch
Make a smooth paste of coconut, chillies, cumin, ginger, tamarind, sugar and salt. Don’t use too much water as we don’t need a runny paste. Then in a pan, heat oil and add mustard seeds. When they crackle, add the asafoetida and curry leaves and pour this tempering (tadka) over the chutney.
You can also use Chopped coriander leaves to give it a different taste. Also you can try using mint leaves instead of tamarind when adding coriander leaves. Use 1 bunch of coriander leaves and half a bunch of mint leaves.