Serves: 4 
Cooking time: 2 minute(s)
Style: South Indian Vegetarian

4  tablespoons grated coconut
2  teaspoon(s) bengal gram (chana dal) roasted
1" piece ginger peeled and chopped
4  tablespoons fresh coriander leaves chopped
4  green chillies chopped
1  teaspoon(s) each of mustard seeds and black gram (udad dal)
½  teaspoon(s) asafoetida powder
4  curry leaves
1  red chilli(es) broken into bits
2  tablespoon(s) oil
lemon juice and salt to taste

1. Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
   
2. Heat the oil in a pan on medium level for about 2  minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.
   
3. Add salt and lemon juice to the chutney.

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Another Style:


Ingredients:

1 cup shredded fresh coconut
1/3 cup gram dal
1 tbsp. peanut peeled, crushed
4-5 green chillies
1/2 cup coriander leaves
1 tsp. salt
1/4 tsp. sugar

for seasoning:
1 tsp.oil
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds
4-5 curry leaves finely chopped
1 pinch asafoetida

METHOD:

Grind all the ingredients (except those for seasoning) together.
Use a stone hand/electric grinder or mini grinder or a mixie, in that order of preference.
Stone ground chutneys will always give a better flavour and texture.
Grind till smooth.
Heat oil and add the seasoning ingredients. Pour hot oil over the chutney.
Mix gently.
Serve fresh with dosas, idlis, upma, utthapams, vadas, etc.
Making time : 20 minutes (excluding grinding time)
Makes : 1 1/2 cups
Shelf life : Best used same day.