Coconut chutney (dry coconut)


Coconut chutney (dry coconut):


Dry coconut               1 whole
Red whole chili           4
Garlic pods                 6
Mint leaves                 6-8
Tamarind                   1 lemon size ball
Salt                            2 tsp or as per taste

Method:
Cut up the coconut pieces very small and dry roast it to light brown. Add the whole red chilies, garlic pods, mint leaves and grind it in a mixer to powder now add the washed and soaked tamarind without the seed and the salt and grind it into a paste by adding a little water.  Remove the paste in a bowl.  In a small frying pan add one table spoon of oil, heat it and add a little mustard seeds, curry leaves and one whole red chili and season the chutney.
It can be served with dosas, khichidi, or dal.

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