Green Coconut Chutney

Throughout the coastal belt of India, coconut is used in everyday cooking. Coconut is also allowed during fasting days, hence it finds its way into Phalahari or Farali cooking on special days like Janmashtami, Navratri, Sankashti, Ekadashi and menus for the fasting Mondays in Shravan.
This chutney is devoid of garlic and yet is tasty and creamy.

1 cup of freshly grated coconut, 2 green chillies , 2-3 tbsp chopped coriander, rock salt or common table salt. Grind to a smooth paste.
Other variations : you can add 2 tbsp chopped raw mango when available . It makes the chutney amazingly tangy. You can heat a tbsp oil and add mustard seeds and curry leaves. Thin down the chutney to a thick curry consistency and add the tempering.

This chutney goes well with Batata Vada, Vada Pav, Idli, Dosa, Uttapam, Upma , Dhokla, Patra/ Allu Vadi