firstly, in a pan heat 2 tsp oil. roast 2 tbsp peanut and 2 tbsp putani until they turn crunchy.
cool completely, and transfer to the mixi jar.
add 1 cup coconut, ½ cup coriander, 2 chilli, 1 inch ginger, small ball sized tamarind and ¾ tsp salt.
blend to smooth paste adding ½ cup water.
add more water as required and grind to a smooth paste.
now transfer the chutney to a large bowl.
pour 1 cup water (or as required) and mix well adjusting the consistency.
to prepare the tempering, heat 3 tsp oil.
splutter 1 tsp mustard, ½ tsp urad dal, 2 dried red chilli and few curry leaves.
pour the tempering over the chutney and mix well.
finally, enjoy hotel style neer chutney with idli, dosa, vada, upma and pongal.