Roasted Coconut Dry Chutney Recipe/ Chuttaracha Chammanthi

This is a one of those superb combination of roasted coconut and spices. Traditionally whole coconut and red chillies are roasted over burning charcoal and then pounded and grounded with all other ingredients in ammikallu (the flat stone with a cylindrical pestle). But then later those were replaced by gas and all modern gadget like blender(mixie) /grinder that made life so easy.

Preparation Time : 5 mins
Cooking Time : 10 mins
Serves : 4  








Ingredients : 

Coconut : 1/2 portion or Sliced Coconut Pieces : 1 cup
Dry Red Chillies : 6-8  (or to your spice level)
Shallots /Small red Onion : 4-6 nos 
Tamarind : gooseberry size or if your using tamarind paste : 1/2 tsp
Ginger : 1 big piece 
Curry leaves : 1 sprig
Salt to taste 


Method of Preparations :  

1. Dry roast the coconut slices in a heavy bottom pan, turn the sides, when both sides turns to golden brown.
2. Add the dry red chillies and sauté till the coconut slices and the dry red chillies change the color. (Note : Take care not to burn them.) Remove from the fire. 
3.. Allow to cool, when it cools down grind it together with shallots/small red onion, ginger, curry leaves, tamarind and salt. (Note : Sprinkle a couple of spoons of water only if needed.)
4. Serve with warm kanji /rice gruel, rice or with any dishes of your choice...Enjoy!