Grind together the coconut, onions, cumin seeds, green chillies, cilantro leaves, garlic, and ginger. Grind to a fine paste by using a little water. Pour the chutney paste into a bowl and adjust the consistency using a suitable amount of water.

Heat the oil in a pan on medium heat until it is hot. Add the mustard seeds and fry briefly until they splutter; pour them on the chutney.

Finally add salt and lemon juice.