Ingredients

• 1 cup grated coconut (fresh or frozen; if using the latter, run it under cold water and drain)
• 4-6 tbsp curd
• A small bunch of coriander leaves, finely chopped 
• 1 inch piece of ginger, finely chopped
• 4-5 curry leaves, finely chopped (if the leaves are big, take only 4-5)
• 5-6 cashew nuts
• Salt, to taste
• 1 green chilli, chopped (optional)
• 5-6 roasted chane, crushed (optional)

• ½  tsp mustard seeds
• 4-5 curry leaves
• 2-3 whole red chillies (dry)
• ½  tsp oil

Steps

• Just combine all the main ingredients in a mixer jar/food processor. Add some water depending on the consistency of chutney you would prefer. Take out in a bowl.

• Heat some oil in a wok, add mustard seeds (rai), let them crackle, follow it up by curry leaves and whole red chillies, pour the tadka over the coconut chutney and mix well