Roasted coconut chutney is full of flavours and is the perfect side for rice or boiled tapioca. This chutney can be stored in the fridge for up to a week. You can make a pretty huge ball of chutney and reheat small amounts as per requirement. Check out the recipe for traditional Kerala-style roasted coconut chutney.
5 dried chillies
1 sprig curry leaves
Gooseberry sized ball of tamarind
Salt as required
1 tbsp coconut oil
Heat coconut oil in a pan and roast the dried chillies
Into it add shallots and curry leaves
Add the grated coconut when the shallots are nicely sautéed
Sauté until the coconut turns brown in colour
Now add the tamarind and salt
Mix well and turn off the flame
When this mixture cools down, grind in a mixie or on a traditional arakallu (grinding stone)
Do not add water at all while grinding the chutney.