Add coconut, ginger or garlic, cumin, green chilies,salt & fried gram to a blender or chutney jar.
If you do not have fried gram dry roast peanuts or chana dal until golden and aromatic.
Cool all the ingredients and add them to the jar.
Blend all the ingredients well without adding water. This helps to get smooth chutney. Scrape the sides.
Blend until smooth. Pour water as needed and blend to get a smooth coconut chutney.
Taste it and add more salt and chilies if needed. Transfer the chutney to a serving bowl.
Heat a pan with 1 teaspoon oil. When the oil turns hot, add mustard seeds. (I also add a pinch of urad dal & it is optional.)
Soon they will crackle, then add broken red chili and curry leaves.
When the curry leaves turn crisp, add hing and pour this over the coconut chutney.
Serve coconut chutney with dosa, idli, vada or pongal.