Method:
Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water.
Heat oil and add mustard seeds. When they start popping, add urad dal.
When dal turns slightly brownish, add curry leaves, broken red chilies. Fry for a little while.
Pour this seasoning over chutney.
Serve the chutney with dosa or idli.