TANGY HOT COCONUT GINGER CHUTNEY

Wet Ingredients:
Tomatoes - 2-3 (Fully ripped red chopped in big sizes)
Ginger - 1 cm (Chopped )
Coconut- 2 Cups (Freshly grated)
Curry leaves - 2-3 strings

Dry Ingredients:
Red Chillies- 5-6
Mustard Seeds - 1 tsp
Salt - To taste

Oil - 3 tbs

Method / Vidhee:
1. Take a pan. Add 1 tsp of oil to it. Once heated add red chillies, tomatoes & ginger.
2. Saute them for 2min. Then add the freshly grated coconut.
3. Mix well and pour them down to a plate to cool down.
4. After it cools add salt to taste and grind them in a mixer finely.
5. Again take the pan add 2tsp of oil. Add mustard seeds, curry leaves, asefetida and 1 red chilly.
6. After the mustard splutters add the ground mixture to it slowly.
7. Fry them till the oil leaves the mixture.
8. Cool it in a container for some time and then close it.
9. Serve as a condiment along with hot Theplas.