2 tablespoon grated coconut 2 flake garlic peeled and chopped 1/2" piece ginger peeled and chopped 6 tablespoons fresh coriander leaves chopped 4 green chillies chopped 1 teaspoon each of cumin and mustard seeds 1 tablespoon chopped onions 1 tablespoon oil lemon juice and salt to taste Some people add sweet in chutney so add either sugar or jeggary.
Grind the coconut, onions, cumin seeds, green chillies, coriander leaves, garlic and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water. Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Fry briefly till they splutter and pour them on the chutney. Add sugar salt and lemon juice to the chutney...when you are ready to searve. Don't add in advance...mix salt, sugar,lemon juice only when you are ready to seave..to give the freshness of chutney...rest you can store in fridge for 10/12 days.