1 tablespoon dark brown/black mustard seeds
2 red chllies
1/4 cup grated coconut
Tamarind paste made from a marble sized ball of tamarind ( Soak in two tablespoons water and strain after 15 minutes)
2 tsps gur / jaggery
3 curry leaves
A pinch of hing /asafoetida
A pinch of salt
1 dsp oil
Heat the oil and saute the mustard seeds till they pop and red chillies and curry leaves.Take the seeds , leaves and chillies out of the oil. Now fry the coconut till golden brown.
Put all the fried ingredients into a blender along with the tamarind paste, gur, hing and salt. Whizz together for a minute. Your chutney is ready.
Superb with fish or on a ham sandwich.