When dal turns golden brown, add chopped garlic, green chillies, curry leaves and grated mango.
Saute for 2-3 minutes and switch off the flame. Add grated coconut, salt needed and mix well. Once it cools, grind it coarsely with little water.
Heat oil in a pan, add mustard seeds, when it splutters, add urad dal. When dal turns golden brown, add curry leaves and pour the seasoning over the chutney. Mix well and serve.
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