Heat oil in a non stick pan. Add asafoetida and green chillies and saute.
Add turmeric, garlic and sauté for about a minute or so.
Add white sesame seeds, peanut or daalia and curry leaves and sauté for 2-3 minutes.
Add coconut, coriander cumin and salt and sauté for 6-8 minutes. Set aside to cool down to room temperature.
Transfer into a mixer jar and grind to a coarse powder. Transfer into a serving bowl and serve. If you like chunky chutney then no need to grind but for that you have to use green chili garlic paste.
Notes
This chutney stays great at room temperature for couple of weeks or refrigerate for longer. I love to mix this chutney in my snacks or as a side with main menu.