Heat oil in a heavy bottom pan. Add chana daal and roast on low flame till it become red in colour.
Add red chilies and saute till it change its colour.
Add coconut and tamarind and remove the pan from the flame..Stir fry for few seconds. Let it cool down completely.
Add the ingredients in a mixer jar . Add some water and salt and grind to make a smooth paste.
Take out the chutney in a bowl.
Heat 1.5 tsp of oil in a small pan and add urad daal and mustard seedsWhen seeds start crackling add asafoetida and curry leaves.
Now add the tempering in the chutney and mix well
Stay fresh for 2 days at room temperature then keep refrigerated
Serving suggestions- serve with idli, dosa, vada, paniyaram, rice or any snack of your choice