In a pan heat oil and add curry leaves urad lentils and roasted chana dal. Saute for a few seconds.
Next add onions or shallots and saute for 1 mins.
Then add red chillies and saute for a few seconds.
Cool the mixture and then in a grinder add with coconut and tamarind paste and jaggery.
Grind to fine paste.
In a tadka pan/small pan, heat oil add mustard seeds.
When seeds crackle, add curry leaves and red chillies.
Saute for a 1-2 second and then add to the chutney.
Serve chutney as required and then refrigerate the leftover in an airtight container.