Coconut Chutney

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• 1 ½ fresh shredded coconut (not sweetened)
• 1 tsp. channa dhal (roast until golden brown)
• 2-3 green chilies, split and seeded
• 1 inch fresh, peeled ginger
• 2-3 tsps cumin powder
• ½ tsp tamarind concentrate (or lemon juice)
• salt to taste

1. Grind above in a blender. Season with asafetida, fried mustard seeds, and curry leaves.
2. Chutney variant #1.. grind 2 bunches coriander leaves for lip-smacking 'coriander chutney'

NOTES: Experiment with the proportions.