Restaurant Style Coconut Chutney

Ingredients:
1 cup fresh grated coconut
¼th cup pottu kadalai/split gram
1 small shallot/pearl onion/chinna vengayam
6 green chillies
1 red chilli
1 inch piece ginger
1 small garlic
½ teaspoon salt
A little Tamarind
Seasoning:
½ teaspoon mustard
½ teaspoon broken urad dhal/ullutham paruppu
few curry leaves
Procedure:
Dry grind the ingredients in a mixer for about 5 seconds on high speed. Add 1 cup of water and salt and run the mixer again for roughly about 15 to 20 seconds on high speed. The idea is not to make it a smooth paste.
Transfer to a serving dish. Season with a teaspoon of oil and add to the chutney. Mix well and serve with Idli, Dosai, Vadai, Bajji or Bonda.
TIPS:
Use fresh coconut or the frozen fresh grated coconut. I have added one red chilli since I spotted one in a restaurant and it is optional. Reduce green chillies if less heat is preferred. Add a tiny bit of garlic to the chutney (make sure it does not overpower the chutney) and Garlic is optional too.
Most restaurants do not season the chutney so seasoning is optional. My husband prefers it seasoned so I have done so. The last pic shows how most restaurant version looks.
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