How to prepare South Indian style tasty Green Chutney?

This is standard condiment served with any south Indian dish and North Indian chats. The real taste of the chutney lies in the use of proper ingredients and grind finely. Present day  Mumbai street side dosa and idli is as popular as vada pav or a chat stall. But I guarantee you will never find a stall or even a hotel worth its name serving the traditional green chutney.

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Its white & yes to prevent the coconut from souring its cold. Mostly because the base coconut is very expensive & the second ingredient, the green coriander is cheap in Mumbai  only from November to February, still sparingly used. 
Coconut: Should be thicker meat than more water. Scrape it and leave it aside in a mixer. Qty one half.

Ginger & Garlic: around 6-8 pcs of garlic and half inch of ginger grated not cut.

Salt : To taste

Green chilies : 3-4 cut. This will give the punch.

Little tamarind extract : To give that tangy flavour.

Fresh Coriander : almost half the bunch , no roots but stems yes. add little water and grind to a smooth consistency. Once done while serving make a tadka of coconut oil ( strictly no other oil as base is coconut, rai and kadipatta). Enjoy.

-Vinayak Naik

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