This chutney is more mild than the red coconut chutney. It can be served in the same ways, but it also makes a good spread with chickpea burgers and the like.
Makes about 3/4 cup of chutney.
Note that I usually make both the red and the green chutney at the same time as they contain similar ingredients and complement each other well. The red chutney is spicier than the red chutney.
In a heavy bottomed pan roast the chana dahl over a medium heat for about 5 minutes.
Add all the ingredients to your food processor and blend until the chutney is spreadable.