Micro Waved Dry Coconut Garlic Chutney.

Micro Waved Dry Coconut Garlic Chutney / Loshne Sukkhi Chutney .......

Grate one whole coconut. Fry the coconut on a kadai on medium heat till light brown in colour. Keep stirring to prevent it from burning. Remove and keep aside.

In the same Kadai heat 1 tblsp of oil add about 2-3 pods ie. 1 cup of garlic cloves (remove the skin of ¾ cup of garlic and retain the skin of ¼ cup, coz. The garlic skins impart a beautiful smell to the chutney and also helps in keeping the chutney dry) and fry till light brown add 15-20 red kashmiri chilly (more or less depending on how spicy you like the chutney to be), 1 lemon sized ball of tamarind, salt to taste (about 2-3 tblsp) and mix well, fry on low heat for a good 5-10 minutes. Add this to the fried coconut and mix well. Let cool completely. Then grind in a mixie on low speed stopping and mixing it frequently in between. Do not grind at high speed. The coconut may leave oil and the chutney will become soggy.

Note : You can mix in Amchur Powder instead of tarmarind.

You can also add chilly powder instead of whole chillies.

The full procedure can be done on Micro Wave which is very convenient …. I microwave the coconut gratings first on high for 5 minutes and then 2 minutes each time after mixing well. Then on low heat till its light brown in colour by stopping in between at every minute. In between when 65 % done I add in the rest of the ingredients and continue till done. In this method you can just add in the garlic by rubbing them with little oil with you hands instead of frying. This method gives a clean chutney without any sogginess.