218. garlic coconut chutney
adding spice to your life
When I made idli sambhar a few days ago, Nami my daughter suggested that I should make a different chutney to the normal coconut coriander, mint one we make. I made the normal one with less chillis for the kids and a garlic coconut one with more chillis. I loved the chutney and realised that it can be used with anything. Have with a paratha or leftover roti, add it to left over rice, sprinkle it on a khakhra or use it to make a sandwich. The dry version will stay at least for a week in the fridge.
GARLIC COCONUT CHUTNEY
Makes about a cup
1 cup fresh grated coconut
¼ cup split chickpea lentils (chana dal)
2 tbsp oil
2 tbsps garlic paste
4 to 5 dry red chillis
5 to 6 curry leaves
a pinch of asafoetida (hing)
1 tsp salt
- Heat oil in a wide pan over medium heat.
- Add all the ingredients except for salt and roast over low heat till you get the aroma of cooked garlic and the coconut becomes dry.
- Cool the mixture.
- Put the roasted ingredients in a food processor and mince it.
- Remove the chutney into a bowl.
- Add salt and mix well.
- Serve it dry or add about ½ cup of yogurt for a wet chutney.
- Add kashmiri chilli powder for a red colour chutney. Use it to smear over a dosa before serving.
- Keep the dry chutney till required. Add a bit of yogurt as required or can even add water.
- Make sure you roast the coconut well.
- Add peanuts instead of chana dal.