Coconut Chutney

1. Dry roast the 1 tsp. cumin seeds and the ½ tsp. fenugreek seeds.  In a spice blender blend the seeds till a fine powder is formed and set aside
2. Dry roast the cashew nuts, 4 stalks of curry leaves, and 3 red chilies.
3. Take a blender jar, add the coconut, the cumin-fenugreek seed powder, the tamarind paste, the ginger paste, 1 tsp. salt, the cashew nut mixture, ½ cup water and blend till the cashews and the coconut are blended and you don’t see any individual cashew pieces.  
4. (You can also use regular tamarind, if you are using the tamarind fruit, then boil about 2 tbsp. of the fruit in ½ cup water for 15 minutes before adding the coconut mixture while blending.  If you are using this step, then remember to you might want to reduce the amount of water you put in the coconut mixture when blending.)
5. For the tempering, in a small pan, heat up the oil, add ½ tsp. cumin seeds, ¼ tsp. mustard seeds, two red chilies, and two stalks of curry leaves and let the seeds pop.  Switch off the heat and add the tumeric powder and mix well.  
6. Now mix the tempering with the coconut chutney.