Take a pan and roast the methi seeds till light brown in colour. Put it aside on a plate.

Add a little oil and roast the dry chillies. Put them beside the methi seeds.

In the same pan put the coconut gratings . You can add a few curry leaves, it gives a good aroma. Roast it on a low flame for sometime. You need to keep stirring with a long handle, otherwise it will get burnt. Let cool.

Grind all these ingredients together along with a little jaggery, tamarind pulp and salt.

Remove the chutney and put it in a bowl.

Make seasoning in a small pan. Take oil and heat it, add mustard seeds, as they crackle add asafoetida and turmeric powder. Add to the chutney and mix well. Serve with rice.