Dry Coconut and Garlic chutney


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

Why I Love This Recipe

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"


Ingredients You'll Need

Coconut 1 cup, grated
Red chilli powder 2 tbsp
Garlic 3 cloves
Salt, to taste


Directions

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.


Questions, Comments & Reviews



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