Coconut and Tamarind Chutney

2 teaspoons tamarind pulp

4 1/2 ounces freshly grated coconut

3 fresh green chilies

1 tablespoon finely chopped ginger

2 tablespoons vegetable oil

1/2 teaspoon mustard seeds

1 teaspoon urad dal

10 curry leaves

Salt

Place the tamarind pulp in a bowl with 1 tablespoon of hot water and break up the tamarind as much as possible with a spoon.  Set aside for 20 to 30 minutes, stirring occasionally to dissolve the pulp as much as possible.  Sieve the mixture to give 1 tablespoon of thick, tamarind-flavored liquid.

In a blender or food processor, process the tamarind liquid, coconut, fresh green chilies, ginger, and a little salt to give a fine paste.  Transfer the mixture to a bowl. 

Heat the oil in a frying pan over medium heat.  Add the mustard seeds and, as they begin to pop, add the urad dal and curry leaves.  Stir fry until the dal turns golden. 

Pour the contents of the pan over the coconut mixture and stir well before serving.

From The New Tastes of India by Das Sreedharan