Coconut chutney originated from the South Indian cuisine.
It is most often served with breakfast or snack dishes.
In its simplest form, it is made by finely grinding fresh white coconut meat with either green chilies
or dry
red chilies and salt added to it.
Chilies lend a bit of heat and spice in the chutney. Garlic or ginger can be added for more savory
depth. A
tempering of oil with crackled mustard seeds, fried urad dal (black gram), crisp curry leaves and
asafoetida(hing) brings more flavor to otherwise plain coconut chutney.