Grind together all ingredients mentioned above for chutney. Add water in small quantities as needed to assist in grinding and to get the desired consistency. Remove and set aside in a bowl.
Heat oil in a small pan and add mustard seeds. Once they splutter, add mustard seeds, and urad dal.
Once the dal turns golden, add the asoefotida, dry red chili, and curry leaves. Cook for a minute, then turn off heat. The curry leaves would have turned crispy.
Pour tadka into the chutney immediately. Gently stir it.