Coconut chutney

This is my go to recipe for chutney. I like the flavor of chutneys served in veg restaurants.
The one my mom used to make was different. She changed the recipe several times on my request but I always felt something was missing.
Then after marriage I saw my MIL adding pottukadala while making chutney, I liked the flavor of her chutney. So now I found out what was missing and combined both the recipes and made my version. It's not exactly like restaurant ones but somewhere near.

I grind and store pottukadala in refrigerator so that I can make chutney in one go.

Ingredients

• Freshly grated coconut  -  1 cup
• Shallots  -  1
• Green chillies  -  1 or 2
• Ginger   -  a 5 rupee coin sized piece
• Coriander leaves   -  1 tbsp (chopped)
• Pottukadala powder  -  3/4 tsp
• Salt  - to taste

To temper

• Mustard seeds  -  1/2 tsp
• Dried red chillies  -  1 or 2
• Curry leaves   -   a few
• Oil  -  2 tsps

Method

• Grind all the ingredients together with a little water except those under 'to temper' table.
• Grind to a smooth paste. Then add more water to make it to the desired consistency. 
• Now heat oil in a pan and add mustard, let it splutter, now add curry leaves and finally the chillies and give it a mix. Remove from flame before the chillies burn and add to the chutney.
• Serve with dosa or idlly. 

Notes

• Don't add too much water while grinding to get a smooth paste.
• Can reduce the quantity of ginger. 
• Adding more pottukadala powder than mentioned will ruin the flavor of the chutney. You can always start with smaller quantities and then increase to suit your taste. 
• Red chillies burn very fast so add it towards the end or after switching the flame off.