Put the grated coconut, the chickpea lentils, the ginger, the green chilies, the shallots, the salt, the water and half of the curry leaves into your food processor. Grind to superfine paste and transfer to a serving bowl.
Set a skillet on low heat. Tip in the coconut oil and throw in the mustard seeds.
As soon as the mustard seeds are about to finish popping, pull the curry leaves off their sprig and throw them in.
Quickly break the red chili into 2 or 3 pieces and throw it in. Stir once and switch off the heat.
Empty the contents of the skillet over the paste. Stir well.
Your delicious roasted chickpea coconut chutney is ready to serve. Serve with pongal, idli, dosa or with vada. Enjoy!