Heat oil in a pan and add poncho phoran. Let them splutter.
Add red fresh chillies, curry leaves and chopped ginger and fry on slow flame, till the curry leaves are crispy.
Add hing powder and sauté. Then add grated coconut and fry on low flame for a minute.
Add turmeric powder,red chilli powder and salt, mix well.
Mix roasted groundnuts and sesame seeds,fry for 2 minutes on low flame.
Add the tamarind pulp and mix well. Switch off the flame and allow to cool.
Make the paste for chutney with required amount of water by grinding the cooked ingredients in a grinder jar.
Adjust the salt and enjoy the chutney with steamed rice, idlis, dosa or even with roti.
Thanks
P.S.
This chutney I use to cook baigan (brinjal) masala. It's awesome.
Paneer, cauliflower and non-veg can be marinated with this paste/chutney.
South-Asian people use a coconut-groundnut paste with some other ingredients, make the marinade, to make dishes.
