1 cup coconut, grated
	2 small green chillies, chopped
	1 teaspoon ginger, grated
	1 tablespoon roasted split gram (daria dal), optional
	salt to taste

For the tempering:

	1/2 teaspoon mustard seeds
	1 red chilli, broken into pieces
	2 to 3 curry leaves
	1 teaspoon oil

Put the coconut, green chillies, ginger, roasted split gram and
salt in a blender with a little water and grind to make a fine
paste. Keep aside.

Prepare the tempering by heating the oil and adding the mustard
seeds, red chilli and curry leaves and stirring till the mustard
seeds crackle. Pour this tempering over the chutney and mix well.
	
Refrigerate and use as required.