Coconut Chutney with red chillies

In most south Indian homes, Idli, Dosai or Pongal are the traditional breakfast items served each morning and chutney is prepared fresh each day. Most of the chutneys are coconut based and this particular recipe is one among the many chutneys prepared at Amma`s place. 

Made with fresh coconut, red chillies and garlic, this makes a wonderful alterenative to the coconut chutney that is often made. 

Prep time: 5 min 
Cook time: 5 min 
Serves: 4
Level: Beginners

Ingredients:

1. 1 cup fresh grated coconut
2. ¼th cup pottu kadalai/split gram
3. 10 red chillies
4. 1 small garlic
5. ½ teaspoon salt

Seasoning:

1. ½ teaspoon mustard
2. ½ teaspoon broken urad dhal/ullutham paruppu
3. few curry leaves

Procedure: 

1. Dry grind the red chillies and other ingredients except coconut until the chillies turn to a fine powder. 
2. Now add coconut and grind with 1 cup of water for roughly about 20 seconds on high speed to make it a coarse paste. 
3. Transfer to a serving dish. Season with a teaspoon of oil and add to the chutney. Mix well and serve with Idli, Dosai, Vadai, Bajji or Bonda.

TIPS:

• Use fresh coconut or the frozen fresh grated coconut. I have added 10 red chillies since mine that I have are milder. Adjust according to the heat . Add a tiny tiny bit of garlic to the chutney (make sure it does not overpower the chutney) .