In the jar of a high-speed blender, combine the fresh coconut, green chile, peeled ginger, and salt.
Pour in the hot water and blend on high speed until the mixture is smooth and creamy. Scrape down the sides as needed.
Pour the chutney into a serving bowl.
To prepare the tadka, heat the oil in a small pan or tadka ladle over medium-high heat.
Once the oil is shimmering, add the black mustard seeds.
As soon as the mustard seeds begin to pop and sputter (this takes just a few seconds), add the fresh curry leaves. Stand back as they will crackle and pop.
Sauté for about 30 seconds until fragrant.
Immediately pour the hot tadka, including the oil, over the blended chutney in the bowl.
Stir gently to combine, taste for seasoning, and adjust salt if necessary.
Serve immediately.
Adjust the spice level to your preference. For a milder chutney, deseed the green chile before blending. For a spicier kick, add an extra chile.
Using hot (not boiling) water helps to soften the coconut and extract its natural milk, resulting in a much creamier and more flavorful chutney.
