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Dry Coconut-Garlic Chutney

This one is like a no-brainer. Most of you definitely know how to make it. There are many variations. It is a Dry Coconut-Garlic chutney that I usually have with rice or dosas. You can make it all at once and store in an airtight container in a cool place.


Dry roast

- 10-12 Curry leaves

- 1 cup Unsweetened Desiccated Coconut

Roast until very light brown.

Fry in 1 tsp Coconut oil

- 2 tbsp Split Chana Dal

Mix all the above ingredients with the below ingredients and blend to a coarse or fine powder:

- 1 tbsp Red chilli powder or coarsely ground red chillies

- 6 large Garlic cloves

- 1 tsp Cumin seeds

- Salt to taste

- 10 Roasted Peanuts (optional)

Store in an air-tight container. Use a dry spoon to scoop out.


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