Chutneys are wonderful accompaniments to any Indian meal. We have so many different varieties of chutneys to cater to our taste buds. They can liven up a drab meal and whet our appetite.
There are many chutneys that I make. But one particular chutney that I learnt from my mother is my personal favorite. This chutney is made of coconut, garlic and red chilies.
Garlic, when eaten raw, is considered to be very beneficial. It is believed to purify blood, provide relief from cold and flu, prevent heart disease and more. This chutney uses raw garlic which aids in digestion.
What is unique about this chutney is the combination of the garlic and the smoky flavor imparted by the slightly burnt red chili. The sweetness of the coconut, the pungency of the garlic and the heat of the red chilies together with tamarind form a delicious chutney that is appetizing. This chutney is a great accompaniment with Akki Vottis, Dosas or even rice. Here is how to make it.
1 cup grated coconut
1 red chili, slightly burnt on a flame (You may use more red chilies as per your taste.)
4 cloves of garlic, peeled (Please check the size in the picture above.)
1 tsp. tamarind pulp
Salt to taste
Using a food processor, grind all ingredients to obtain a coarse paste as shown in the image above.
The chutney is ready!
- As you grind the ingredients, remember to add a little water at a time to ensure that the mixture comes together.
- Use as little water as possible as otherwise the chutney can turn out to be too watery.
- This chutney will keep for 1-2 days in the refrigerator. It is best when eaten fresh.
Here is a link to another chutney recipe that I had posted earlier.