Blend all the ingredients for chutney in a blender to make a smooth paste.
Use little water to blend the chutney.
Transfer in the serving bowl.
For the tempering
Heat oil in a small pan.
Add mustard seeds and urad dal.
Fry till the dal turns brown.
Add dry red chilies, curry leaves and hing.
Pour the tempering over the chutney.
Mix the tempering with the chutney.
Serve with dosa, idli or paniyaram.
Grate the coconut in bulk and store in freezer for upto a month. This way, you can reduce the time it requires to make this chutney.Adding fried chana gives this chutney gives a very restaurant like taste. So do not skip it.You can increase or decrease the amount of coriander leaves used in this chutney.If you do not like raw coriander taste, you can saute it in 1 tsp oil and then add in the chutney.You can also increase or decrease the amount of green chilli as per your liking.Some people add lemon juice in their coconut chutney in place of tamarind for the sour taste, but I personally prefer tamarind.I sometimes add a few cloves of garlic in this chutney. It gives a nice flavour to it.You can also add some curry patta leaves while blending the chutney.Some people add chana dal along with urad with urad dal for tempering. It goes well with the chutney too.