Coconut Chutney

Ingredients
Coconut - 1/2 (cut to small pieces)
Green Chilli - 5-6 (depends upon how spicy you want)
Garlic - 6-7 pieces
Jeera - 1 tbsp
Tamarind/Lemon - 1 flake (depends upon how khatta you want)
Salt to taste
Turmeric - 1/2 tbsp
Oil - 2 tbsp

Procedure
Take the oil in a frying pane and shallow fry the coconut pieces untill golden brown (till the edges are a little fried in oil). Add jeera, chilli pieces & turmeric to the pane and fry for 8-10 min. This will shallow fry jeera and chilli pieces along with the coconut.
Put this in a grinder/mixture jar. Add to this the garlic flakes, salt to taste, tamarind/lemon and water (very little for easy grinding/mixing). Grind for 3-5 min under medium speed of the grinder/mixture. Add coriander to this and grind once (This is purely for taste purpose, if you want). And hurray! your coconut chutney is ready.
One last step, though! Put some oil in a frying pane and add couple of pulses along with red chilli (dry) and some Kadipatta. Fry this for a minute and then add the chutney and fry to a minute. And your chutney is ready for serving. We call this as "Tadka Lagana".

Author's Note
This chutney goes very well with Idli or Dosa. Also, this can go very well with medu vada. This chutney has to be consumed in a day or two (should be stored in freeze if for more than one day).