A traditional Maharashtrian recipe. Dry coconut imparts a nutty and oily taste to the chutney. This chutney is also popularly known as vada pav chutney. Recipe adapted from Tarla Dalal.
1/3 cup (55 g) garlic (lehsun) cloves, peeled
1/4 cup (27 g) grated dry coconut (kopra)
2 tablespoons chilli powder
1/2 teaspoon salt (or to taste)
1 teaspoon oil
Heat the oil in a pan / kadai and sauté the garlic and coconut for 2 to 3 minutes over a medium flame.
Cool, combine all the ingredients in a blender and grind till it is a smooth paste. Serve with Rice / Rotis / Vada Pav ...