This condiment complements crispy Indian snacks, breads, pancakes, grilled fish or chicken dishes perfectly. If you cannot find fresh coconut, use either unsweetened desiccated or shredded dried coconut that has been soaked in warm water to soften. I love to eat this with split pea fritters but it goes well with anything fried
Blend together the coconut, green 1 chili peppers and ginger in a food processor or a blender until smooth. Add the tamarind paste and fresh coriander leaves and process, scraping the sides of the bowl or jar a few times with a spatula until as smooth as possible. Add the salt and transfer to a serving bowl.
Heat the oil in a small, nonstick 2 saucepan over medium-high heat and add the mustard seeds, dried red chili pepper and curry leaves. Reduce the heat to low and cover the pan until the spluttering subsides. This cooking technique is called tempering or tarhka.
Quickly add to the chutney and stir 3 lightly as a garnish. Serve immediately or refrigerate for up to 1 week.
