Dry Coconut and Garlic chutney
Coconut 1 cup, grated
Red chilli powder 2 tbsp
Garlic 3 cloves
Salt, to taste
Heat a non stick pan over a low flame.
Put the grated coconut, red chilli powder, garlic and salt in the pan and slow roast it for 6-8 minutes until you can smell the flavour.
Switch off the flame and let the mixture cool.
Blend the mixture to a coarse powder in a mixer.
Store in airtight jars in a refrigerator.
It will last for a month.
Pairs Well With
This chutney is in a dry form, its more like a spice powder, but its spicy, flavourful and gives a punch to whatever you add. Ideally it is an addition to a spread in a sandwich. It is most popular in the Maharashtra region of India where this chutney is added in between a bun and a fried chick pea encased potato dumpling, called "Vada Pav"