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.