Take the grated coconut, roasted chana dal, dried red chillies, chopped ginger, chopped garlic cloves, tamarind and salt in a grinder jar or blender.
Blend or grind all the ingredients with ½ cup water or as required, to a smooth and fine consistency.
Transfer the chutney to a heat-proof bowl - like a steel or glass bowl.
Heat oil in a small pan and keep the flame to a low.
Add the mustard seeds first and let them crackle.
Add cumin seeds and fry them till they crackle.
Add the asafoetida and curry leaves.
Fry for a few seconds until the curry leaves become crisp. Switch off the heat and add the entire tempering mixture to the prepared chilli chutney kept in the bowl.
Mix well and serve the chutney with idli, dosa, uttapam or medu vada.
Alter the consistency of the chutney by adding less or more water. But be mindful of the salt when you add it if changing the consistency.
Make a spicy and pungent tasting chutney by adding more red chillies. For a mildly spiced and brighter colored chutney use Kashmiri red chillies or byadgi red chillies. If using a hot and pungent variety of red chilli add in lesser amounts.
Skip asafoetida to make this red chilli chutney recipe gluten-free.