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Coconut Chutney With Garlic Flavors

garlic coconut chutney
As you all know, I was on a holiday to Odisha, the coastal state has an abundance of coconut trees. I must tell you my in-law's place is surrounded by a plethora of coconut grooves. I simply love that serenity - it's pure bliss for me that I miss here in Delhi.

I so wish to settle down there some day!!  Yay!! 

So coming back to the recipe, when I was in Odisha, my mother in law did me a big favor by getting 10 coconuts grated by her maid.

What I did was to dry roast the fresh coconut on a stove top so that I could carry it along to Delhi and relish the same for a good number of days. Yay!! I am already doing so. I have stored the powder in a zip lock in my refrigerator door.

This coconut garlic chutney is just one example of how I am using the Odisha coconut. I have been seen many people use roasted garlic for chutney. So this idea struck me to blend it with coconut. Voila! The result did not disappoint.

My sister in law invited us for dinner the day before we returned to Delhi. She served us mushroom in onion & tomato gravy, white matar or guguni, as they call it in Odisha, with roti and sweet coconut chutney as an accompaniment.

I loved that coconut chutney.  So the idea to make my chutney a little sweeter originated from here.

Coconut 
Contrarily to popular belief, coconut is a healthy blend of antioxidants and nutrients. 

Coconut oil is a health wonder. Besides being a great application topically, it has umpteen health benefits. Click here for more surprising benefits of coconut oil. One benefit is that you can use it as an eye makeup remover!!

Ingredients
1/2 cup - dry coconut powder
8-10 roasted garlic cloves
1 green chilly (or you may use red chilly flakes)
10-15 curry leaves
1 small piece of tamarind
2 pinches or little more of sugar/gur (jaggery)
1/2 tsp oil for roasting garlic cloves and curry leaves
2 tbsp curd or water
salt -1/4 tsp (as per your choice)


Procedure
coconut garlic chutney

  1. I had dry roasted fresh coconut powder earlier in Odisha and used the same here.
  2. If you have fresh coconut, just dry roast the same in a kadahi and keep aside.
  3. Take oil, add garlic cloves. When they get browned, add curry leaves. Stir for 1-2 minutes.
  4. Then add coconut powder and green chilly.
  5. Let this cool down.
  6. Now put all of this into a grinder and grind.
  7.  Add water or curd, tamarind, sugar, and salt.
  8. Run the processor again and you are done!
  9. Enjoy this roasted garlic coconut chutney with idli or dosa.
  10. You may even temper the same with black mustard seeds, urad dal, chana dal, and curry leaves. I rarely temper my chutneys. 
  11. I enjoyed this chutney with daliya-oats idli. 
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