- A coastal Indian classic from the town of Karwar, 2 hours from Goa. The chopped raw onion garnish is typical of dishes from this small coastal city. Serve with fritters, dosas, poles, poori bhaji, thalipeeth and idlis. I recall some of my relatives added cumin seeds to this chutney, others omitted the garlic but the chopped raw onion was a permanent feature.
- Its important to grate the coconut so it grinds to a paste quickly. This prevents the oil from separating from the coconut meat.
- 1 cup freshly grated white meat of coconut
- 4 dried Bedgi or Kashmiri red chillies, seeds and stalks removed
- 2 cloves of garlic chopped (optional)
- 1/4 teaspoon tamarind paste
- Salt to taste
- 1 tablespoon chopped white onion
- Toast the red chillies in a dry skillet on medium heat until fragrant about 2 minutes, stirring from time to time to prevent the chilli skins from blackening.
- Cool completely and grind to a smooth powder.
- Combine the tamarind, garlic, a teaspoon of salt, the powdered chillies and freshly grated coconut and grind to a smooth paste. Add a few drops of water from time to time to facilitate grinding but not too much as this is a thick chutney.
- Taste for salt, spiciness and tamarind. Adjust to your taste if required. You can add more red chillies if you want it hotter, more tamarind and salt too.
- Top with chopped onions.
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