Coconut Chutney with Butter Fried Curry Leaves and Chilies from Southeast Asian Flavors: Adventures

Ingredients

• 8 Curry leaves (optional)
• 1 tsp Mustard seeds, preferably brown
• 2 Dried red chilies, cut into ½-inch (1.3 cm.) pieces
• 2 Tbsp Ghee (clarified butter) or vegetable oil
• 1 pinch Asafoetida (optional)
• 1 tsp. finely grated ginger
• 1 tsp. Kosher salt
• ¼ cup Roughly chopped, long green chilies or other hot green chili
• 1 cup (237 ml.) Water (divided use)
• 2 cups (about ½ coconut) Fresh Coconut Meat