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Dry Garlic Chutney

By: ShowMeThecurry
Region: Indian
Dish:Vegetarian - Pickles


Dry Shredded Coconut 1 cup
Sesame Seeds 1/4 cup
Dry Red Chilies 4 or to taste, dry roasted
Roasted Salted Peanuts 1 Tbsp
Garlic 1 bulb (approx 15 cloves)
Tamarind Paste 1 tsp or to taste
Salt to taste


1. Roast Coconut on medium heat until it begins to turn golden. Remove from pan and keep aside to cool.
2. In the same pan, roast Sesame Seeds in the same manner. Remove from pan and keep aside to cool.
3. In a food processor, add Roasted Dry Red Chilies and Roasted Peanuts and lightly pulse.
4. Add in remaining ingredients: Garlic, Coconut, Sesame Seeds, Salt, Tamarind Paste. Grind until you get a uniform texture.
5. Adjust salt or tamarind and pulse the food processor until mixed.
6. Store in a tightly covered container in the refrigerator. Keeps fresh for up to 2 weeks.

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