Here's another variation of the coconut chutney..
Fresh Coconut- 2 cups
Dried Red Chili- 1
Salt- to taste
Mustard seeds- 1/4 tsp
Black Gram- 1/2 tsp
1. Heat pan and add in 2 tsp oil. Add in the coconut and saute it on medium heat until the coconut turns light brown. Remove from heat.
2. Heat pan, add in the remaining oil, mustard, black gram and dried red chili. Fry lightly and then remove from heat.
3. Grind all the ingredients- toasted coconut from step 1, dried red chili, mustard, black gram from step 2, salt and tamarind into a coarse paste. Serve.
Tip: If the dried red chili is too hot, remove the seeds from the chili and then add it. You can also temper the chutney with mustard, black gram and curry leaves.