If you love the flavor of garlic, you will love this chutney.
Garlic chutney can be prepared in two ways i.e. dry or wet using the same ingredients. Dry chutney will last longer without refrigeration whereas the wet one needs to be refrigerated. However, whichever way you choose to do, the taste will not change. For the dry one, you can also use Copra (dry coconut) instead of fresh one.
Since I had fresh coconut, I used fresh coconut gratings. For red chilies, I used “Byadagi” variety. This variety of red chilly is not very spicy but gives a good colour to the chutney.
So, if you want the chutney to be spicy, you can use more chilies.
For the wet coconut chutney, the coconut gratings need not be roasted (garlic cloves and red chilies however need to be roasted) and while grinding, add water and grind it to a smooth paste.
25 – 30
Dry Red chilies
marble size ball
- Peel the garlic cloves and roast them with oil/ghee in a pan/wok till they turn golden brown. Remove and keep aside.
- In the same pan or wok roast the dry red chilies, coconut gratings and the tamarind lump till the coconut gratings have turned into golden brown and the red chilies crisp.
- Put all the roasted items (garlic, grated coconut, red chilies & tamarind) and salt in a mixer and grind to a fine powder without adding any water.
- When cooled store it in an air-tight glass jar/bottle.
This chutney tastes good with idli, dosas, etc, or sprinkle it on a sandwich or even as an accompaniment with rice or chapattis.