Ingredients for Making Dry Garlic Chutney

• 400gm grated dry coconut
  Note: Do not use dessicated coconut or fresh coconut. This is DRY COCONUT or KOPRA.
• 3-4 tbsp red chilli powder
• 8-10 large cloves of garlic, peeled

Method

1. Roast the grated dry coconut in an open pan on a low flame until dark brown and crunchy. It should easily powder between your fingers.
2. Transfer to a mixer jar, add garlic cloves, red chilli powder and salt.
3. Grind in pulse mode until it forms a powder.
4. Do not blend for too long, else the oils from coconut will release and form a clump. Pulse for a few times until equally combined and blended.
5. Store in the refrigerator for 2-3 months in an airtight container.