Coconut Cilantro Chutney

Put all the ingredients in the blender and blend until smooth. Now for tempering heat Oil and once its hot add Mustard Seeds, Chana Dal, Urad Dal. Once Mustard seeds start fluttering & Dal gets aromatic add Cumin seeds, Asafoetida, Curry leaves and Red Chillies. Turn of the stove and add prepared tempering on top of Chutney and cover it for 5-7 minutes. This helps keeping Chutney to get all the aromas and flavours from tempering. Now mix well and enjoy! You can refrigerate this chutney for upto a week or freeze it as well!