This chutney is traditionally served with potato masala (at my local Indian restaurant anyway) but it goes well with most dry Indian curries, dals and vegetable dishes.
Makes half a 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 green chutney is much more mild 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.