This tastes very much like the original "bomman" chutney we used to eat as kids in our friends homes. I've made many different chutneys over the years, but this is my favourite , thanks to Vahrevah Chef for reminding me of this!

Grind:
1/2 fresh grated coconut
walnut sized dried tamarind soaked in warm water, cleaned of seeds and fibres
1/2 cup of roasted channa dal
1/2 cup cashewnuts, or macadamia nuts ( for an Aussie flavour!) or a mixture of groundnuts and cashewnuts
1 teaspoon cummin seeds
1/2 cup green coriander chopped
2 green chillies, seeded and chopped
1" chopped fresh ginger
1 dried red chilli, de-seeded
Salt
Water to mix

Place the chutney in the serving dish and get ready to "tadka" season.

In a small pan, heat 2 teaspoons of ghee and when hot add, in the following order

1 teaspoon urad dal (white)
1 teaspoon channa dal
1 teaspoon mustard seeds ( allow them to pop)
12 curry leaves
a pinch of asaefoetida.

Take off the heat and pour into the chutney. Stir through gently.