For seasoning
Oil – 1tsp
Mustard seeds -1 tsp
Urad dal – 1 tsp
Curry leaves – 4-5

In a pan heat the oil.add 1 tsp of urad dal,fenugreek seeds, 1 tsp of mustrad, green chilliies,grated coconut and onions.Fry for 2 minutes.Add the tamarind,jaggery, hing and grind it to a fine paste.
Do the seasoning with urad dal , mustard seeds and curryleaves in a tsp of oil.

Coconut(Green Chilly) Chutney
Grated Coconut – 1 cup
Green Chillies – 3-4
Oil – 2 tsp
Mustard – 1 tsp
Urad Dal – 1 tsp
Fenugreek seeds – 1/2 tsp
Hing – a pinch
Tamarind (dry) – small piece
Jaggery – small piece
Ginger – small piece
Salt – to taste

For seasoning
Oil – 1tsp
Mustard seeds -1 tsp
Urad dal – 1 tsp
Curry leaves – 4-5

In a pan heat the oil.add 1 tsp of urad dal,fenugreek seeds, 1 tsp of mustrad, green chilliies and grated coconut.Fry for a minute.Add the tamarind,jaggery, hing and grind it to a fine paste.Do the seasoning with the other tsp of urad dal , mustard seeds and curryleaves in a tsp of oil.

Garlic Chutney
Grated Coconut – 1 cup
Garlic – 4-5
Chana Daal – 1/2 cup
Green Chillies – 3-4
Oil – 2 tsp
Salt – to taste

For seasoning
Oil – 1tsp
Mustard seeds -1 tsp
Urad dal – 1 tsp
Curry leaves – 4-5

Grind all the ingredients to a smooth paste and do a seasoning with curryleaves and mustard.

Red Chilly Chutney
Ingredients :
Dry Red Chillies – 4-5
Grated coconut – 1/2 cup
Corriander seeds – 1/4 cup
Urad dal – 2 tsp
Mustard seeds – 2 tsp
Dry Tamarind – small piece
Jaggery – small piece
Salt – to taste
Oil

Seasoning:
Oil
Mustard
Curry leaves

Heat oil in a pan.Add red chillies,corriander seeds,urad dal,mustard seeds and fry for 2 minutes.Add the grated coconut.Keep it aside for a 2 minutes to cool.Then add tamarind,jaggery and salt.Grind it to a smooth paste.
Do the seasoning with mustard and curry leaves.

Tips : Heating the grated coconut before grinding keeps it fresh for longer time.
Jaggery is source of iron.Its a good practice to use jaggery while cooking which adds taste also.