1. Dry roast the red chilies, methi seeds and hing for about a minute and powder them in a blender.
2. Keep aside a couple of tbsp of grated mango and grind the rest with coconut and the spice powder from step 1;
3. Add just enough water to make a coarse paste.
4. Heat oil in a pan; Temper with mustard seeds and curry leaves;
5. Add peanuts and the dal mixture and roast until they turn lightly brown.
6. Add the grated mango that was kept aside in step 2 and fry for a minute; Saute continuously.
7. Add the mango-coconut paste and boil for another minute;
8. Add few spoons of water to get the desired chutney consistency.
9. Add salt as per taste and mix well; Remove from stove and serve with idlis, dosas or even rotis.

Courtesy: http://maneadige.blogspot.com/