1. Chickpea flour
2. Dessicated coconut
4. Salt and sugar to taste
5. Mustard seeds
7. Dry red chili
1. Heat pan. Fry chickpea flour. Transfer to a bowl.
2. Fry dessicated coconut in the same pan.
3. Mix these two together. Add yoghurt and water. Salt to taste and some sugar can be added.
4. Add oil and let it hear. Add mustard seeds, curry leaves, dry red chili and asafoetida. Pour it over the chutney mix.
NOTE: Instead of chickpea flour, you can grind futane with their covers and use it.