This is another best companion of South Indian breakfasts. Either you can prepare the plain chutney just by adding 1 or 2 green chilies or you can add mint / corriander / ginger of your taste. I like the plain one.
As coconut have the sweet tendency, I have added aamchur / dry mango powder to suppress the sweetness and enhance the taste.
Fresh Coconut - 1/2 Kernel
Green chili - 2
Aam chur / dry mango powder - 1/4 tsp
1 tbsp of oil, Red chili, mustard, cumin, curry leaves and urad daal
Either chop the coconut into thin pieces or grate it. Grind the coconut, green chili, salt and aamchur powder into fine paste. Do the seasoning by adding oil in a pan and add all the seasoning ingredients one after the other. Pour the seasoning over the chutney.