Begin by taking fresh coconut, breaking it open, and carefully removing the white kernel.

Cut the coconut into small pieces. If fresh coconut is not available, you can use dry coconut (copra) or frozen coconut as a substitute.

Transfer the coconut pieces into a blender and add roasted Bengal gram, roasted peanuts, fresh coriander leaves, green chilies, and salt. For a creamier chutney, you may also add curd, though this is optional. Pour in some water as needed for grinding and blend everything into a smooth paste.

Check the consistency of the chutney and add a little more water if it feels too thick. Blend again until you achieve the texture you prefer, whether thick or slightly runny.

Pour the prepared coconut chutney into a serving bowl and set it aside while you make the tempering. Heat mustard oil in a small pan over medium flame. Add mustard seeds, a pinch of asafoetida, split black gram, dried red chilies, and fresh curry leaves. Let the spices sizzle for a few seconds until fragrant, taking care not to burn them, and then pour the hot tempering over the chutney. Mix well to combine all the flavors.

Your fresh and flavorful coconut chutney is now ready to serve. It pairs perfectly with South Indian dishes such as idli, dosa, vada, or upma, adding a refreshing and authentic touch to your meal.

You can serve it immediately at room temperature or refrigerate it for later use.