Dry coconut chutney

This one is for keeps. It is extremely simple to make and has an extraordinary taste. Don't presume that its simplicity means a lack of depth in flavours. This one is a total surprise package. Served to me by Thrisha, a dear Mangalorean friend on several occasions with Neer dosa. I have currently no clue how to make those so I serve them with idlis,masala idlis and regular dosas. It is a convenient chutney to carry while travelling as it is dry so no chances of leaking.


Ingredients:
Fresh coconut-1
Whole dried red chillies- 2-3 according to taste
Garlic pods- 2 if you use the big chinese garlics and 4-5 if you use the smaller ones
Tamarind- 1 one inch by one inch piece
Jaggery/Gur/Molasses-  same as the tamarind.
Salt- according to taste

Process-
Just churn all of it together in a mixie.
Yes, that is it. :)

Coconut Chutney

Idli or dosa for me is incomplete without nariyal/coconut chutney. There are many varieties and ways in which every house hold makes its chutney. This recipe was handed over to me by my dearest friend Divya, who was responsible to take care of my south-Indian food cravings while she was my neighbour :)

Ingredients:

Coconut-1
Green chillies- according to taste
Garlic pods- 2
Ginger- a 1inch piece
Coriander leaves (optional)- a handful
Curry leaves- 10 to 12
Cumin seeds- 3-4 pinches
Mustard seeds- 3-4 pinches
Oil- 1/2 teaspoon
Curd- 1 cup
Salt- according to taste


Process:

Remove the hard skin of the coconut and cut it into pieces and put it in a mixie.

In a small pan take 1/2 a teaspoon of oil, add Cumin seeds, mustard seeds, ginger, green chillies garlic and curry leaves. Fry for a few seconds and turn off the heat.

Now add this to the mixie along with all the other ingredients and churn it into a paste. Your delicious chutney is ready.

* You can adjust the quantities of all the ingredients according to taste.
** You may need to increase or decrease the quantity of curd depending on the consistency of chutney you want.