Coconut - 1/2 (grated)
Shallots - 5 nos ( or 1/2 an onion can be used)
Dry Red Chillies - 4-5nos
Tamarind - 1 small marble sized
Mustard seeds - 1tsp
Dry Red Chillies - 1or 2 nos
Curry leaves - 1 spring
Oil - 1 tbsp
Burn dry red chillies on direct flame from stove or dry roast it in a non-stick pan. Grind the roasted red chillies along with other ingredients (for grinding). Add salt and enough water.
Heat oil , temper with mustard chillies, dry red chillies and curry leaves.
Pour this tadka over the chutney , mix well.