Add grated coconut, roasted gram, green chillies, salt, ginger, tamarind, asafoetida in to mixer and grind to semi coarse paste. Transfer it to a small bowl.
Heat a seasoning pan adding all the ingredients in "seasoning ingredients list" one after the other, when mustard seeds splutter and split black gram changes it's color, add seasoning to coconut chutney. Mix well.
Spicy, tangy coconut chutney with ginger is ready to be served as side dish for idli, dosa.