In a blender or mixer grinder, add the grated coconut, roasted chana dal, green chillies, ginger, and water. Blend it to a fine paste. Add more water if required to get the desired consistency.

Transfer the chutney to a bowl and add salt to taste. Mix well.

Heat oil in a small pan over medium heat. Add mustard seeds, urad dal, dried red chilli, hing and curry leaves. Fry until the mustard seeds start to splutter and the dal turns golden brown.

Pour the seasoning over the chutney and mix well.

Serve coconut chutney with dosa, idli, vada or any South Indian breakfast dish.