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Name of the recipe - Coconut Chutney

Ingredients
Coconut Chutney
2 cups unsweetened, shredded coconut
11/2 inch piece of fresh ginger
peeled chopped fine
1/2 small green chili, chopped
1 tablespoon fresh cilantro leaves 2 cups water
2 tablespoons ghee
1/2 teaspoon black mustard seeds
1/2 teaspoon cumminseeds
1 pinch hing
4 curry leaves, fresh or dried 1/2 fresh lime
1/4 teaspoon salt

Method of Preparation

Put the coconut in a blender with the ginger, green chili and cilantro. Add the water and blend until smooth. Heat a saucepan on medium and add the ghee, mustard seeds, cumminseeds, hing and curry leaves. Cook until the seeds pop. Pour the spices into the blended mixture. Squeeze in juice from the lime, stir in salt and gently mix. Store in refrigerator. Keeps for 2-3 days.

Note
This is tridoshic, but kapha can increase the hing, mustard seeds and chilies.

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