More Great Recipes: Chutney | Herb/Spice Mix | Seasoning

Dry Coconut and Garlic chutney

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Member since 2015

Serves 4 | Prep Time 10 minutes | Cook Time 8 minutes


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"

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