LasNichi Bhajki Chutney
Roasted Garlic Chutney
1/2 cup dessicated/dry coconut, grated
5-6 red chilies
5-7 garlic cloves
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp tamarind paste
salt to taste
1/2 tsp sugar
1. Roast coconut on a hot pan - preferably iron one, till it is brown in color. Make sure it's not burnt.
2. Roast dry red chilies and garlic for 2 minutes.
3. Let it cool down. Grind everything together in a blender/mixer.
1. If you can pound the chutney in stone or iron mortal and pestle, it will taste even better. However, I used Sumeet. :-D
This post is my entry to Let's go nuts - Coconut hosted by Padmaja of Seduce your tastebuds.
Let's Go Nuts - event is started by Aquadaze of Served with Love.