Ingredients

1/2 cup grated coconut
1/4 cup fresh mint leaves (packed tightly)
1/4 cup fresh coriander leaves 
2 tbsp urad dal (urad lentil)
1 dried red chilli
Pea sized amount of tamarind(optional)
1 clove garlic 
1 inch ginger slice
1 tsp ghee/vegetable/coconut oil 
1/2 tsp salt
1/4 tsp asafoetida 

To Temper:
1 tbsp oil/ghee
1/2 tsp mustard
9 to 10 curry leaves

Step 1:
In a pan heat the ghee/oil and add urad dal, roast in medium low flame till its golden and the raw smell goes away. Then add red chilli, garlic, ginger and roast for another 2 minutes. Transfer this to a plate and let it cool down. 

Step 2:
In the same pan add the grated coconut and roast on medium low heat for another 2-3 minutes. Now add the mint and coriander leaves and roast for 2 minutes. Lastly add the asafoetida and give it a good mix and turn of the heat.

Step 3:
Once the dal and coconut mixture are cooled completely, transfer to a mixie jar and blend it all together. If needed add little water to adjust consistency while blending.

Step 4:
Transfer to a bowl and add salt and give it a good mix.

Step 5:
In a pan heat oil and once it’s hot add the mustard seeds and let it splatter. Then add the curry leaves and fry for just 5 seconds. Add this to the chutney give a good mix and serve with your favorite Indian breakfast!