Fill up water in a wide bowl and immerse the mint leaves for 5 minutes. The dust/sand will settle at the bottom of the bowl. Take out the mint leaves carefully from the top.

Heat a pan. Add 1 tsp of oil. Fry the chopped green chilli for a minute

Add the mint leaves. Fry for 2 minutes till it starts to shrink. Don't let the color become dark

In a mixie jar, take the fried mint leaves + green chilli, coconut, fried dal, tamarind and salt

Pulse it for 3-4 times till all ingredients are combined to a coarse mixture.

Add water 1 tbsp at a time and grind for few seconds each time till you get a smooth consistency

Transfer the chutney to a serving bowl

Heat 1 tsp oil in a pan. Fry mustard seeds till it starts to crackle. Add asafoetida.

Add this seasoning to the chutney