For few years now, it’s been our Saturday ritual to have our morning breakfast at one of the restaurants close-by that serves delicacies from Tamil Nadu.
It’s a no fuss food joint serving only handful of dishes listed on their one page menu card. So while we get thrilled at the prospect of hot Dosai, Idli, Medu Vada, Adai and a steaming cup of hot filter coffee, what we also look forward to, what sides is on offer.
Being a regular at an eatery grants you some advantages over other patrons, especially when you end up befriending the owners of the place. During one of our visits to this place, we were impressed with a chutney that they had offered along with Idlis. While we were having conversation with the owner we politely enquired about chutney and its recipe. He was very forthcoming in his attitude and promptly shared his recipe.
We have ended up making this chutney several time over last few months and it is one of the easier chutney preparations that accompanies my South Indian preparations. Let’s go through the recipe.
Prep time:
Cook time:
Total time:
Serves: 3
- 1 cup grated fresh coconut
- 8-10 cloves of garlic
- 3 red chilies (less spicy)
- 1 tbsp tamarind pulp
- 1 tbsp coconut oil
- salt to taste
- Heat coconut oil in a pan.Put crushed garlic and red chilies and fry for 30 seconds.Now add fresh coconut and roast for a min.
- Turn off the heat and let the ingredients cool down.
- Put ingredients in a grinder jar. Add tamarind pulp and salt and grind into fine paste.We have used ¼th cup water.
- Delicious South Indian Garlic Chutney can be relished with idli, dosa and lemon rice
Click here to watch recipe video
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