Dry roast the dals if using. If using fried gram skip roasting.
Wash mint leaves until clean a few times in clean water. Drain them completely.
Add green chili, coconut, dal, salt, ginger or garlic and mint to the blender jar.
Blend everything well. Add water little by little scrape off the sides and blend again until it reaches a desired texture. If adding lemon juice, add it now and adjust salt and chili.
Heat a pan with oil and saute red chili, mustard and dals until golden. Add hing and switch off.
Add this to the chutney. Stir and serve with idli, dosa or any other breakfast or snack.