Proportion: 1 cup

• 1cup coconut shredded
• 2 small green chilies finely chopped
• 1sp ginger shredded
• 1 sp roasted daliya
• Salt to taste
  

For sizzling:

• ½ sp mustard seed
• 1 red chilly half broken
• 2 to 3 curry leaves
• 1 sp oil
  

Method:

• Put coconut, roasted daliya, ginger, green chilly, salt and little water in the blender and make paste.
• For sizzling heat oil in a pan. Put mustard seeds, red chilly and curry leaves.
• Stir it till the mustard seed cracle.
• Add this on the chutney and mix it.
• Keep it in the refrigerator and use it when needed.