Wednesday, June 10, 2015

Chili garlic coconut chutney

This hot, spicy and delicious chutney is prepared using fresh chilies. Fresh red chilies combined with loads of garlic and dry coconut gives a terrific flavor punch. Makes for a perfect condiment to serve idli or dosa, samosa or pakoda, in burgers and wraps, to boost flavor in stir fried veggies and curried dishes.
I usually make a small batch using some oil and some water to grind the ingredients. This reduces the amount of oil I use. But if you want to make a larger batch, grind only in oil. Also pour some extra on top to create a seal. Your chutney will last longer.

1/4 cup desiccated coconut
10-12 Thai fresh red chilies
2-3 tbsp olive oil
8-10 cloves of garlic
Salt to taste (optional)
  1. Grind the coconut, garlic, salt, and chilies together to a coarse paste using olive oil. Add some water if needed.
  2. Adjust salt (if using) to your taste. I usually make it with no salt (tastes just as good).
  3. Keeps well for 10 days in the refrigerator.

Tips and Variations:
  1. Use more oil and no water- it improves the taste and texture and keeps longer.
  2. Add a tablespoon of roasted peanuts or roasted sesame seeds or both and proceed with the recipe. This variation is truly out of this world. 
  3. Add a tsp of tamarind paste for a slight sweet-sour flavour.

Serving Ideas: 
  1. As spicy condiment for dosa, idli, uttapam, cheela, adai.
  2. As an accompaniment for fried street foods such as samosa, kachori, pakoda.
  3. As a spread for burgers, wraps and sandwiches.
  4. I also use it in stir fries and curries.


  1. WOW!I love anything with garlic and this is spicy, flavorful and super delicious...

    1. Thanks Khushi. It sure is. It has become my new favorite obsession.