Make a checklist. Gather all required ingredients; keep them within your reach
Serve chutney with rice, idlies, dosai and etc.
Transfer the paste to a bowl. Stir in curd.
Temper mustard, fennel seeds, and asafetida in hot oil over medium heat. When mustard seeds pop, turn off the heat. Stir in the tempered spices in the coconut-cilantro paste. Salt to taste. Garnish with curry leaves. Taste to make sure that chutney turned out the way you wanted it. Aromatic flavorful chutney is ready.
Roast channa, urad coriander seeds and chiles in hot oil in a heavy saucepan over medium heat. -2 -3 minutes.
Soak the roasted ingredients in water- about 15 minutes
Wilt cilantro leaves in hot oil in a heavy saucepan over medium heat. -2 -3 minutes cool to room temperature.
Blend the soaked ingredients, wilted cilantro, ginger and coconut pieces in a blender to make a smooth paste.
You may serve the chutney with rice, idlies, dosai and etc.
