Break your coconut and keep its water aside in a cup. Scratch out the white flesh with a knife and remove the hair and pieces of the shell. Rinse the flesh so that the shell and the hair won’t end up in your chutney.

You can cut the coconut in smaller pieces before you place it into the blender together with the coconut water, the yoghurt and the roasted brown chickpeas. Blend all of these things together and blend them really well so that they become a nice paste. Take the paste out of the blender and put it aside in a bowl.

Now you can rinse your coriander leaves and pick the leaves off the stems. Put them, the ginger and the cumin powder together into the blender and make puree out of the mixture. Mix the two pastes together and add the salt. Take out the juice of a lemon and mix it into the paste. Stir well again so that all the ingredients melt together to a nice chutney.

You are not done yet, though, the best part is left! Heat up the oil in a small pan and when it is hot, add the mustard seeds as well as the curry leaves. Stir so that nothing burns and when the curry leaves are crispy, take it off the heat and mix it into the chutney. Now you are ready with a yummy coconut chutney!