Soak almonds and walnuts in hot water for about 20 to 30 minutes. After 30 minutes, drain the water and peel the almond skin.
Add all the ingredients - peeled almonds, soaked walnuts, pumpkin seeds, hemp hearts, ginger, green chili, coconut, and salt into a mixer jar. Without adding any water, grind the ingredients. It will be in a coarse consistency like below.
Then add ½ to ¾ cup of water and grind the chutney smoothly. Transfer it into a bowl, rinse the mixer jar using ¼ cup of water, and add it to the chutney. I used the entire 1 cup of water for this chutney.
In a separate tempering pan, heat 1.5 tsp of oil. When the oil is oil, add the mustard seeds, urad dal, and curry leaves. Let the mustard seeds splutter, add them to the chutney. Mix the chutney well and serve it with idli or dosa or pongal or other tiffin items.
Adjust the water amount as per your consistency preference. You need a minimum of ½ cup of water to grind this chutney.
There is no set measure for nuts and hemp hearts. Adjust the measure as per your preference and availability.
You can make this chutney only with walnuts or almonds too.
Adjust the salt and green chilies to taste.
I did not soak the pumpkin seeds. You can soak them along with walnuts and almonds or roast them too.