Collect fresh curry leaves, grated coconut, green chillies, ginger, garlic, tamarind and salt.
In a pan, heat a little oil and saute a handful of curry leaves, green chillies, ginger and garlic until fragrant.
Allow the sauteed mixture to cool, then transfer it to a blender. Add grated coconut, tamarind and salt. Blend until smooth, adjust the salt and add a little water if necessary.
Heat some oil in a pan, then add mustard seeds. Once they start to splutter, add them to the chutney.
Transfer the chutney to a bowl and enjoy it with dosa, idli or rice dishes.