Place a pan over medium heat and add coconut oil. As the oil heats up, add chana dal and saute for 10-15 seconds.
Now, add coriander seeds and saute for 20 seconds.
Add clean, washed mint leaves and green chilies and fry for about 45 seconds or until you get a nice aroma from the mint leaves.
Switch off the heat and let it cool.
Now, blend the mint mixture with grated coconut, salt and 2 teaspoon of lemon juice and approximately ½ cup water. Blend into a smooth consistency.
To prepare the tadka or tempering: Place a pan over medium heat add 1 teaspoon of coconut oil. As it heats up, add ½ teaspoon mustard seeds, ½ teaspoon urad dal and 1 red chilli. Fry until they start to sizzle and pour them over the chutney.
Mint Chutney is ready to serve with your favorite meal or snack!