Ingredients
Soak dry tamarind in water. Extract the pulp
Place coconut, roasted Bengal gram, ginger, chilli, tamarind pulp, and salt in a mixie
Add coriander leaves
Grind into a smooth paste
Heat oil, add mustard seeds and dry red chilli
Add urad dal, turmeric powder, hing, and curry leaves
Pour the tempering on the chutney and serve