The yummiest method to make coconut chutney is to add roasted and grounded channa daal. Make it and let me know how it turns out.
What You need:
1 Channa Daal/Daliya 1 /2 cup
2 Grated Coconut 1 cup
3 Curd 1 cup
4 Salt to taste
5 Oil 1 tbsp
6 Mustard Seeds 1 tsp
7 hing pinch
8 Curry Leaves 7
9 Dry Red chili 3
10 Green Chili 1 slit into half
Steps To Make:
Roast channa daal and 1 red chili for 5-6 minutes in a flat pan.
Grind to a find powder.
Mix ground channa daal, curd and grated coconut together in a vessel. I
If the consistency is very thick, add a little water.
Add salt and mix well.
Heat oil for tempering. Add mustard seeds, hing , dry red chilis, green chilis and mustard seeds.
Take tempering pan off the flame, add curry leaves . Gently toss with a spoon.
Pour this the chutney. Can be stored in fridge for 3-4 days.