Spring Onion - 1 bunch(4-5 stalks)
Ginger - 1" piece
Green Chili - 3, adjust according to taste
Cilantro - 5-6 sprigs
Coconut - 2 tsps(shredded)
Chana Dal - 1 1/2 tsp
Dalia/Pottu Kadalai - 1 1/2 tsp
Oil - 1 tsp
Salt to taste
Oil - 1/2 tsp
Mustard Seeds - 1/4 tsp
Curry leaves few
Chana/Urad dal - 1/4 tsp each
Wash and roughly chop spring onions, both white and greens. Keep aside.
Heat oil in a pan, add chana and dalia roast till light golden color. Then add ginger, green chili and saute lightly followed by spring onions and saute for 1-2 minutes. Then add cilantro and saute it. Add shredded coconut mix well and turn off the stove.
Cool down completely and then grind it to a smooth paste using little water.
After that transfer the ground chutney to bowl, heat oil in a tempering pan and add tempering ingredients one by one and fry lightly and add it to the chutney.Mix well.
Chutney is now ready to serve.
Inspired from here