Heat 1 tablespoon oil in a pan over medium heat.
Once the oil is hot, add mint leaves, ginger, and cilantro to the pan, and saute for 5-6 minutes.
Remove the pan from the heat and let the mixture cool completely.
Add the cooled mixture to a blender along with coconut, Bengal gram, yogurt, green chilies, tamarind paste, and salt.
Add ½ cup water and blend until smooth.
Scrape the sides of the blender a few times and add some water if you like thin chutney.
Check for salt and add some more if needed and blend once again.
Transfer the chutney into a serving bowl.