Take 1/3 cup grated coconut, 1/2 tbsp chopped shallots, 2 to 3 dry red chilies and 1/2 inch ginger in a chutney grinder.

Add salt and 1/4 cup water
grind to a smooth chutney.
take the coconut chutney in a small steel bowl or pan and keep aside.

Heat 1 tbsp coconut oil in a small pan.
add 1/2 tsp mustard seeds and allow them to crackle.

Then add 8 to 10 curry leaves and 1 tbsp chopped shallots
saute till the shallots are light golden.

Add the tempering mixture along with it's oil to the red coconut chutney.
stir and mix well.
serve the kerala style red coconut chutney with idli, dosa, medu vada or uttapam.