Coconut Chutney

Coconut Chutney

Ingredients

1 cup freshly grated coconut
10 small madras sambhar onions, peeled and sliced
2" piece ginger
1 tablespoon salt

For seasoning the pickle

2 tablespoon coconut oil
2 red chillies
2 green chillies
1/2 teaspoon mustard seeds

Method of preparation of the pickle

1. Heat oil and saute the seasoning ingredients and the sliced onions.

2. Grind the sauted ingredients, grated coconut, ginger and salt to a fine paste.

3. This chutney can be preserved for two days only and can be served with any snack or hot rice.