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.

Ingredients: 
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.