Coconut chutney is my Dad's favorite dish. In India and especially in our town salem there is one hotel where they serve very good coconut chutney. I don't even remember the name of the hotel as we always called it as "chutney hotel". When we used to go out for dinner , my dad would always ask which hotel we wanted to go. Actually my sister and I would always crave for chinese items. But we would sometimes say ok to chutney hotel just to make our dad happy. My mom makes good chutney too...but according to my dad its never like the one at "chutney hotel". I always wonder what the secret ingredient is?
Chutney goes well with any south indian breakfat items like dosa,idlli,pongal or adai. It is the simplest of all chutneys.Anyway here is my version of coconut chutney...
Grated coconut- 1 cup
pottu kadalai- 1/4 cup
green chillies- 4
salt- as required
Grind all with required water. The end mixture must be a smooth paste. Heat oil in kadai and fry mustard seeds, urad dal, red chilly and curry leaves. Pour this over chutney and mix well. You can add water according to your prefernce to make the chutney thick or thin.
Variations: You can add curry leaves/ginger/red chillies when you grind chutney. Each produces a different flavor. But I like mine the usual way.