Aug 30, 2009
Garlic Coconut Chutney
I love chutneys. Hopefully, with the success of this one, I will be making more.
1 large clove of garlic
3/4 cup shredded fresh coconut (if you have frozen fresh grated coconut, thaw it out)
1 Tbspn tamarind paste
Salt to taste
1 tspn red chilli powder
Some water or coconut milk
1. In a food processor or blender, blend all of the above. The amount of water or coconut milk (for a smoother taste) you add depends, and generally you will need to add it so the ingredients can blend. I added about 1/2 cup. You might need more. The chutney shouldn't be liquidy or too dry, so add water/coconut milk with caution.
Serve with warm pita bread.
The chutney lasts well for about 10 days and makes a delicious quick breakfast along with pitas, if you don't mind the garlic breath, i.e.