Coconut Chutney ( with Red Chilli and Garlic)

This is an easy to make (no cooking involved) chutney and same as coconut chutney with green chilli.

This is a best accompaniment for the South Indian breakfast varieties, such as Idli, Dosa and Uttappam.  I like to have it with Chappati as well.

Ingredients:

Grated Coconut -1 cup

Red chillies -3 

Garlic – 4 cloves

Tamarind- a small piece

Roasted channa dhal (pottukkadalai) -1tbsp

Salt – as required

For Tempering:

Oil -1 ½ tsp

Mustard seeds -½ tsp

Urad dhal - ½ tsp

Curry leaves - 4 or 5 leaves

Directions:

Add grated coconut, red chillies, garlic, tamarind, roasted channa dhal, salt and little water in the mixie or blender .

Grind it into a smooth paste.  Adjust consistency as required by adding water. Transfer to a suitable container.

Take another pan, add oil and temper with mustard seeds, urad dhal and curry leaves; pour it over the chutney.

Now the chutney is ready to eat.

Note: If you don’t want garlic flavor dominating the chutney, reduce the amount or avoid.