Add coconut, roasted gram, green chillies, and grind it coarsely.
Now add 1 cup water and salt to taste.
Grind it to a smooth chutney.
Add oil in a small frying pan.
Add mustard seeds and let it crackle.
Add asafoetida and curry leaves and remove from flame.
Add this tempering to the chutney, mix well and serve.