Ingredients for Coconut Chutney:
1 cup dessicated coconut (not sweetened)
1/2 cup coconut milk
Handful curry leaves
4-5chilies (seeded for less heat if desired)
1/2 medium onion
1 Tbs ginger
2 cloves garlic
1/4 tsp black pepper
lime juice (to taste)
salt (to taste)
Soak dessicated coconut in coconut milk for 30 minutes or longer to soften. In a food processor mince curry leaves, onion, ginger, garlic and chilies. Then add soaked coconut, lime juice, black pepper and salt and mix all ingredients together in processor until well combined. Serve at room temperature or chilled with pita chips or Ulundu Vadai as shown below.
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