Basic Coconut Chutney -1

Its known by several names depending on whether you are from Tamil Nadu or Kerala - Thuvayil, Chammanthi, or the basic coconut chutney, uncooked and thick.  It is tangy, hot and a perfect accompaniment for any bland main like congee (Kanji or rice porridge), or boiled tapioca. It is a staple in Kerala - and often served as a regular side dish with most main meals.

Ingredients:

1 cup dessicated coconut

4-5 green chillies (less if you prefer mild)

1 teaspoon cummin seeds

1 clove garlic

1 teaspoon salt (taste test after it is done and add more if needed)

1 tablespoon tamarind

4-5 tablespoons of hot water enough to make the coconut moist

Method:

Grind all the ingredients in a blender till smooth. Serve with mains of your choice.

Today I served the coconut chutney with tamarind rice, boiled egg and fried cumin potatoes.

Note: You can store the chutney in the fridge for a week.  Do not warm the chutney - it is meant to be served at room temperature.

You can make this with dried red chilles instead of the green chillies for a different flavour.