Coconut-Curd Chutney | Chutney For Idli /Dosa

If I learnt many kinds of stuffed parathas during my stay in North India, I am learning yet more varieties of chutneys now a days in South India as well because whenever we go out for breakfast I come across a new kind. This is  super easy chutney which can be made in less than 4-5 minutes. I don't like the scrapping part of coconut but no one at home comes forward to do so. I have been thinking to ask this question "What is the best way to take out the meat of coconut?" How do you do it? Any suggestions are most welcome...

Ingredients:
1/2 cup Coconut
1/3 cup Curd /Yogurt
3 tbsp of Roasted Chickpeas
3 tbsp Peanuts 
2-3 Dry whole Red chilllies 
2 sprigs of fresh curry leaves
1/2 inch of ginger
2 tsp Water
1/4 tsp Salt

For Tempering:
5-6 Curry leaves
Pinch of Hing / Asafoetida 
1-2 Dry red chillies
1 tsp Mustard seeds
2 tsp Oil

Method: 

In a griddle dry roast chickpeas first till they are light brown( takes about a minute or two). Keep aside. Now in the same griddle add peanuts and roast them till you get nice aroma. Let it cool down and then remove the skin of peanuts. Keep aside. Now grind coconut, curry leaves, roasted chickpeas, peanuts and ginger with 2 tsp water until the mixture is pureed. Then add salt, curd and dry red chillies till you get desired consistency. 

Heat oil in a small pan and fry mustard seeds until they begin to crackle, add dry chillies, hing and curry leave. Pour into the chutney. Serve the Coconut-Curd chutney with Dosa, Idli, Vada, Uttapam. 

Tips:

• Try to have it on the same day itself or keep in the refrigerator and next day. Aviod keeping it outside as it has coconut and curd in it.
• For better flavour use peanut oil for tempering.
• Chutney is tasty even without any tempering.