Put the coconut, green chillies, ginger, roasted ground chick peas and salt in a blender with a little water and grind to make a fine paste. Keep aside.
Prepare the tempering by heating the oil and adding mustard seeds, red chilli and curry leaves stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well
Refrigerate and use as required.
Chutneys and Relishes are very easy to make and once you understand the technique behind achieving the roundness and balance in sweet vs. acidic the world of fresh condiments is yours for the taking. Most soft flesh fruits and vegetables work great and the choice between sweet and savoury is endless.