1. Dry roast the red chillies, 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/