Coconut Chutney in a Jiffy

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The other day, I suddenly felt like eating a spicy cocnut chutney which you can mix with rice, spread on a phulka/chapathi/tortilla or use as a sandwich spread! As usual – the more different ways I can eat something, the better!!!!!!! But i also did not want to take a lot of time to make it. Ultimately I decided to make the version below.

This chutney is usually made with dry coconut called copra. You get this shredded dry coconut in all indian shops but I decided to make it with fresh shredded coconut – just like that!

 

Ingredients

1 cup shredded dry or fresh coconut

2 – 3 cloves of garlic

salt to taste

1/2 teaspoon to 1 teaspoon chilli powder or to taste (the spicier the better for me!)

Method

Mix all ingredients and grind in a mixie ( A mixie is an indian version of a blender which grinds dry ingredients without the addition of any water). If using dry copra, you will definitely need a mixie.

With fresh coconut, you can add all ingredients and pound in a mortar for a few minutes. You can use minced garlic to make it easier to pound.

This chutney needs to be roughly ground and not completely minced. There have been times when I have even left small chunks of garlic in it.

The chutney is now ready to eat! It can be stored in the fridge for a week. If made with dry copra, then it will stay good for more than a month.

Spread this on a tortilla and roll it up, cut in half and eat, use it as a sandwich spread or eat it with rice! It tastes good no matter what!

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