• 25 g (1 oz/¾ cup) coriander (cilantro) leaves
• 60 g (2¼ oz/¾ cup) freshly grated coconut, or frozen coconut
• 1 Indian green chilli, chopped
• 1 cm (½ inch) knob of fresh ginger, peeled and chopped
• 1½–2 tablespoons roasted chana dhal
• a pinch of salt, or to taste
• 1 teaspoon sugar, or to taste
• ½ teaspoon lemon juice, or to taste

For Tempering

• 1 tablespoon virgin coconut oil
• ½ teaspoon brown mustard seeds
• ¾ teaspoon dried black lentils (urad dhal)
• 8–10 fresh curry leaves

Place the coriander, coconut, chilli, ginger and chana dhal in a blender. Add 100 ml (3½ fl oz) water and blend until smooth. Season to taste with salt, sugar and lemon juice, mixing well.

For tempering, heat the coconut oil in a small heavy-based frying pan over medium–high heat. Add the mustard seeds and lentils. Cook for a minute or two, until the mustard seeds splutter and the lentils brown. Add the curry leaves and fry for a few seconds, until fragrant.

Stir the tempering mixture through the chutney.

Serve straight away, or spoon into a sterilised jar, seal and refrigerate. The chutney will keep in the fridge for 2–3 days.