- Grind the coconut, fried chana dal, green chillies and salt.
- Once you taste the chutney it should be a little karam than you actually want it to be. Because adding the temper reduces the karam a little.
- Heat oil in a small pan in medium flame and add mustard. Once it splutters add urad dal, red chilli, curry leaves.
- After about 1 mintue, add the hing. Do not let it burn. Switch off the flame and add it to the chutney.