Coconut Chutney

Ingredients:
1 cup shredded coconut
Curry leaves few pieces
Seedless tamarind penny size
1/2 tsp ginger chopped
1 tbsp toasted kashmiri chili powder
1 cup hot water
Salt to taste

Tadka
2 tbsp coconut oil
1 tsp mustard seed
Few curry leaves
4-5 shallots
2 dry red chili

Directions:
In a blender add in shredded coconut,  curry leaves,  tamarind,  ginger, roasted kashmiri chili powder (take 1 tbsp chili powder and heat it on a pan without oil for few mins) salt and hot water.  Blend it properly and make a fine coconut puree. Then take it out in a bowl.

Tadka
Heat oil in a pan and add in the mustard seeds.  After it pops add in shallots (I used regular onion since I couldn't kind shallots) curry leaves and dry red chili.  Cook till onions get slightly brown and then add it to coconut chutney.  Mix it all together and adjust the thickness of the chutney as per taste by adding in hot water.  At this point your coconut chutney is ready. Enjoy it with dosa and a warm cup of tea.