Keep the ingredients ready.

In the small jar of mixer, add shallots, dry red chilies, ginger, tamarind, and curry leaves. Then add grated coconut and salt.

Pulse it one or two times until everything combined. Mix well.

Blend a little but slightly coarse with out adding water.

Transfer to a plate and add coconut oil. Mix well.

Shape it as u wish. But traditionally this chutney serve it in ball shape.

Serve along with hot kanji/ hot red rice gruel.