Method
Deliciously rich, coconut has always been associated with fat and never much appreciated for its myriad benefits. Rich in nutrition and fiber, vitamins and minerals, this functional food provides nutritional benefits beyond belief. Coconut chutney, known as a mild stew in the west is staple to Southern parts of India. It`s served as liquid or solid - the liquid variant being coconut chutney that`s served with idly, dosa or appams. The solid coconut chutney in countries like Sri lanka is called Sambhal and Uruttu chamanthi in North Malabar and is served mixed with rice. Liquid or solid, coconut chutney is simple and easy to make. It`s easy on the palette and is extremely healthy if consumed in limited portions.

1. In a grinder jar add the grated or small cut pieces of coconut, green chilly, coriander, garlic and half the amount of water.
2. Keep churning untill the mixture turns to fine paste.
3. Keep adding water gradually to ge a fine paste. Add more water if you like the coconut chutney to be watery else limit it.
4. In a small wok add oil and heat it.
5. Temper the mustard seeds, curry leaves, red chilli, asafoetida till you get the aroma ensuring its not burnt.
6. Reduce the flame and carefully pour the ground coconut paste to the tempered ingredients or vice versa.
7. Add salt and stir well, let cook for about half a minute till the oil comes to the surface.
8. Serve hot with steamed idly or dosa.

Note:
1) Some style of coconut chutney call for channa dal. It adds to the finesse of the chutney and is similiar to most of the restaurant style chutneys you`d visit in Southern parts of india. All you need to do is roast the chana dal and let it cool. Add it to the coconut mixture in the grinder jar and churn.
2) If you like your chutney to be white in colour scrape off the outer thin brown layer from the coconut and then grind.
3) For best results with coconut chutney it is important to use fresh coconut to get the best of the flavour. Stores that sell half broken coconut would lose most of the flavour depending on the time it remains in open.
4) Some modernised methods of preparing coconut chutney call for half a cup of curd. If you are a gourmand there should be no stopping you from trying out this version. This method also helps to increase the quantity of the chutney in case you are running short on coconut.
5) To make solid coconut chutney sambhal or `thenga Chammanthi` as known in Kerala just grind together roasted red chillies, a piece of ginger, shallots, tamarind and curry leaves, a small piece of jaggery.
Serve it with hot rice and it`s absolute yum!