1. Coconut grated - 1 cup
2. Coriander leaves/Cilantro - handful
3. Green chillies - 1 or as per spice level
4. Mustard seeds - 1/2 teaspoon
5. Curry leaves - few
6. Oil - 1 teaspoon
7. Salt to taste
1. Grind together washed cilantro, coconut, green chillies into fine paste by adding little water.
2. For tempering, heat oil in a pan and splutter mustard seeds. Add few curry leaves and turn off the heat. Add the tempering into chutney.