Hotel-Style Coconut Chutney (Thengai Chutney)

Steps

1. 1
   Place the coconut in a blender jar, then add the chopped onions, garlic, and green chilies as needed.
2. 2
   Add coriander leaves, peanuts, ginger, and tamarind to enrich the flavor and help it keep longer.
3. 3
   Add rock salt (or table salt), adjusting to taste.
4. 4
   Add a little water and blend to a consistency that's neither too thin nor too thick — similar to typical chutney texture.
5. 5
   Transfer half of the blended chutney into a bowl, adding more water if a thinner consistency is preferred.
6. 6
   Heat a pan and add coconut oil (or refined oil); once hot, reduce the heat to low.
7. 7
   Add mustard seeds and let them splutter, then add the cut dried red chilies and fry briefly.
8. 8
   Add turmeric powder and cumin seeds, stirring well to complete the tempering.
9. 9
   Pour the tempering over the coconut chutney and mix well.
10. 10
    For extra flavor, you can add a bit of sugar during grinding, or use warm milk or condensed milk instead of water.
11. 11
    Serve the delicious coconut chutney alongside dosa or idli.