Coconut Chutney is my husband’s favorite accompaniment to go with south Indian snacks like dosas and idlis. He loves his idli and dosa with coconut chutney and sambar.

I have made Coconut chutney without garlic with Gun Powder/Milagai Podi before. Today I am making this version of coconut chutney with Garlic.

南印椰子酱是俊爸吃米豆发糕和米豆煎饼时很喜欢的一款沾酱，和酸豆汤还有辣椒豆粉一起堪称为南印点心的金三角哦！

之前做过不带蒜的椰子酱，今天做的这款是带蒜的，更香。

---

Ingredients:
For the Chutney:
1 cup fresh grated coconut or frozen grated coconut
4-5 Cloves of fresh garlic

4-5 Roasted Dried Chili
Salt to taste around 1.5 tsp

Sugar to taste around 2 tsp
1/3 cup of water

For the tempering: 
3 tbsp oil
2 dried red chili
7-8 leaves curry leaves/kari patta
1 tsp urad dal (split black gram)
1/2 tsp mustard seeds/rai or sarson
1/2 tsp cumin seeds/jeera

1. Dry roast 4-5 dried chili on a pan until the color become darker.

2. Grind all ingredients listed under "For the Chutney" in a grinder until smooth.

3. Heat oil in a small sauce pan, add all ingredients under "For tempering" and cook until mustard seeds splutter and Urad dal turn brown in color on stove.

Note: If using microwave, just place all ingredients in a microwavable bowl, and microwave at high for 2.5 minutes (depending on the watts of your microwave).

4. Pour the hot tempering on the coconut chutney, mix it well before serving.