Put the coconut in a heatproof bowl and
pour in enough boiling water to just cover it. Set aside for
10-12 minutes. Heat two teaspoons of the oil in a small wok or
steel ladle over a medium heat and add both types of chilies and the
channa dhal or yellow split peas. Let them sizzle for a few
seconds and switch off the heat source. Put the un-drained
coconut into a blender and add the fried spices, salt, sugar and lemon
juice. Blend until smooth and transfer to a serving bowl.
Heat the remaining oil in a small wok or steel ladle over a medium
heat. When hot, throw in the mustard seeds. Allow them to
crackle then pour over the chutney. Serve at room temperature.
This chutney is best eaten fresh.