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