Sundakkai Chutney (Turkey Berry Chutney)

Place the fresh Sundakkai on a clean surface and lightly pound them with a crushing stone (ammikkal) or pestle just until each berry cracks open. Do not mash them.

Heat a heavy-bottomed clay pot (manchatti) or kadai and add 1 tablespoon of groundnut oil.

In the same pan, add another tablespoon of groundnut oil. Add the peeled small onions (shallots) and sauté on medium heat until they turn translucent and aromatic.

Add the crushed and washed Sundakkai directly into the onion-tomato-tamarind mixture and stir to coat.

Pour in a little more groundnut oil if the pan looks dry. Keep sautéing the berries continuously on a medium flame, stirring often so they cook evenly.

Once the berries are perfectly roasted and the color has fully changed, add the grated coconut, curry leaves and fresh coriander leaves to the hot pan.

Stir for about 30 seconds just to wilt the leaves and release their aroma, then turn off the heat. Do not over-roast the coconut.

Let the entire mixture cool completely. Transfer the roasted dal-chilli mixture and the cooked Sundakkai base into a mixer jar and grind into a thick, slightly coarse paste (thogayal consistency). Add a splash of water only if absolutely needed.