Preheat the oven to 450 degrees F. Place the chana dal on a baking sheet and roast for 5-10 minutes, until golden brown.
Then move the chana dal to the food processor with a 1/4 cup of water and puree until smooth. Add a little extra water if needed.
Add the serrano pepper, lime juice, garlic, cilantro sugar and salt. Pulse to break down. Then add the remaining water and puree until smooth. Blend in the sugar and salt and pulse to mix. (Makes about 2 cups.)
Using a veggie peeler, slice the zucchinis into long ribbons and place them in a serving bowl. Peel and slice the mango into thin strips. Slice the onion into thin slivers. Top the zucchini with mango and red onion and drizzle with green chutney.
NOTE: Green chutney can be used as a dipping sauce, and is great with chicken and pork.