Step 1

To a blender add coconut, green chilies, ginger, salt and water.

Step 2

Grind to a smooth paste. Transfer chutney to a large bowl.

Step 3

For the tempering heat oil in a small pan on medium heat. Once the oil is hot, add the mustard seeds. Let them pop and then add the hing.

Step 4

Add urad dal, red chilies. Stir for 30 seconds or so until the dal starts changing color. Add curry leaves, stir and remove pan from heat.

Step 5

Pour tempering over the bowl of chutney, stir and and serve.