Dry garlic, coconut & chilli chutney

The spicy dry chutney is made from roasted chillies, garlic & coconut, originating from Maharashtra. This chutney is used in dishes like vada pav or sprinkled on pakoras. You can also add this chutney to masala dosas for an extra depth of flavour. 

This chutney is quick and easy to make - taking no more than 15 minutes. There are many variations to this recipe. I like to add peanuts for an additional nutty taste, but you can leave these out and add other ingredients like sesame seeds. This chutney keeps for 2 weeks in the fridge. 

Ingredients 

8-10 garlic cloves, peeled 
4 dried red chillies 

1/4 cup desiccated coconut 

1 tbsp peanuts 

1 tsp salt 

Vegetable oil, as required 

You'll need these spices 

1 tsp kashmiri red chilli powder 
1/2 tsp turmeric

1/2 tsp coriander seeds 
1/2 tsp methi seeds

Method 

• In a frying pan on medium heat, add a little vegetable oil. Add the garlic cloves and saute until lightly golden. 
  
  
• Next, add the chillies & peanuts. Saute for a few more minutes the chillies have softened and the peanuts are lightly toasted. 
  
  
• Add the coriander & methi seeds and saute for another minute. 
  
  
• Next, add desiccated coconut and saute until lightly golden. 
  
  
• Turn off the heat and transfer the mixture to a bowl. Mix in the chilli powder, turmeric & salt. Let the mixture cool completely before grinding. 
  
  
• Transfer the mixture to a grinder and blend until a course consistency. 
  
  
• Transfer the chutney to a air-tight container. Use this chutney in vada pav, on samosas or in masala dosas! This chutney will keep for 2 weeks.