In a mixer jar, put peeled and cubed pieces of ash gourd. Ground to puree.
Now, into this, add dahi, desiccated coconut, salt, pepper, peanuts. Ground this to a fine paste. Add a little water (4-5 tbsp) for consistency. Pour this into the serving bowl.
For Tempering:
Heat coconut oil in a tadka pan, add mustard seeds. Let them splutter. Add kadi Patta and dry red chilies.
Pour this onto the coconut chutney. Serve like this or cool in the refrigerator a bit before serving.