Take all the ingredients and grind them to a fine paste of medium thickness.
For tempering: Heat oil in pan.Add mustard seeds.Let it splutter and add kadi patta ,dry red chili and close flame.
Pour this on the coconut paste and mix well.
Serve with idli ,dosa or any other south Indian snack.
Note: remember to put coconut water or water for consistency as much to keep the chutney not too thick and not too runny,as when you refrigerate it it does thickens a bit.