Yields a little over a cup
This flaky, dry chutney can be refrigerated for six months or more. Make sure to buy the unsweetened, desiccated, grated coconut from an Indian grocery store. Toss a green salad with this chutney and some olive oil or mix with Greek yogurt and use in wraps as a spread.
|1||cup grated, desiccated coconut|
|1||teaspoon red chile powder|
|1||teaspoon cumin powder|
|Salt to taste|
1. With a mortar and pestle grind the garlic cloves and curry leaves into a fine paste.
2. Mix the garlic-curry leaves paste with the rest of the ingredients. Sena Desai GopalSena Desai Gopal can be reached at email@example.com