You need:

1. 1 cup grated coconut
2. 1 cup hot water
3. 2 tablespoons Channa dal
4. 1 tablespoon tamarind extract or 1 marble sized seedless tamarind
5. 4 red chilies
6. 1 tablespoon grated ginger
7. 5 peppercorns
8. 1 teaspoon salt
9. Chopped cilantro (optional)

To do:

1. If you are using desiccated coconut, soak the coconut in hot water for 10 minutes.
2. In a pan dry roast Channa dal and red chilies for 3 minutes in medium heat.
3. Add Channa dal, red chilies, peppercorn, ginger and tamarind in a blender. Top with coconut.
4. Grind until smooth. Add more water if necessary.
5. Remove the chutney into a bowl. Add more salt if necessary. Garnish with chopped cilantro.
6. Consume chutney the same day it is prepared. If you plan to save it, add less water and store it in the refrigerator promptly.

Serving suggestion: Serve with idli, dosa, medhoo wadda, Akki roti, or sattvic potato rice.