Coconut chutney...

INGREDIENTS:

Grated fresh coconut  - 1 cup.
Split roasted gram  - 2 tbsp.
Poppy seeds  - 1/2 tsp.
White sesame seeds  - 1 tbsp.
Red chilies as needed. 
Tamarind  - small piece.
Salt to taste. 

Gingely oil or coconut oil or extra virgin 

Olive oil  -  2 tbsp.

Curry leaves  - 1 sprig.
Mustard seeds  - 1/2 tsp.
Red chilies -  2.

METHOD:
Roast the first five ingredients slightly. 
Grind together with tamarind and adequate water.  

Heat oil.  Add the mustard seeds.  When it splutter add curry leaves, red chilies and fry. Add the ground mixture with more water, and salt to taste.  Bring to boil and remove from fire. 

"ENJOY COOKING AND EATING"