Roasted Coconut Chutney
Author: 
Recipe type: Accompaniments
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ¾th cup (100 grams) grated fresh coconut
  • 1 medium sized (70 grams) onion cut into cubes (can be replaced with shallots)
  • 2 dried red chilies (Byadagi)
  • 10-12 curry leaves
  • 1 small marble sized tamarind ball
  • 1 inch ginger finely chopped
  • Water as required
  • Salt to taste
Instructions
  1. In a pan, dry roast grated coconut until it turns brown. In about 5 min, on medium heat coconut loses moisture and becomes slightly brown. Coconut turns brown in 8 mins. Turn off the heat and allow it cool down.
  2. Put roasted coconut in a grinder jar. Add curry leaves, red chilies, chopped onions, chopped ginger, tamarind ball, salt to taste.
  3. Add enough water to grind into a thick and fine chutney.
  4. Twist of roasted coconut makes this an interesting chutney.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/roasted-coconut-chutney/