To prepare the Coconut Coriander Chutney, chop the coconut scrapping into bite-size pieces or grate the coconut.
Add coconut, coriander, green chili, garlic, and salt in a blender and grind till smooth. Add approximately 1/4 cup of water to get the smooth consistency of the chutney. Transfer chutney to a bowl.
To temper the chutney, heat ghee or oil in a tadka pan over medium flame.
Add mustard seeds. When the seeds crackle, add red chili and curry leaves.
Once the curry leaves start changing color and the aroma of red chilies is released turn off the heat.
Pour the tempering over the prepared coconut coriander chutney.
Serve Coconut Coriander Chutney with dosa, idli or pongal.