Step 1: Roast Dried Red Chilies

Heat 1 tablespoon of oil in a pan. Add 8-10 dried red chilies and roast them for about 30 seconds until slightly fragrant.

Step 2: Add Coconut Slices

Add 1 cup of coconut slices to the pan with the chilies and mix well. Continue to roast for another 30 seconds.

Step 3: Incorporate Garlic and Curry Leaves

Add 8-10 garlic cloves and a handful of curry leaves to the pan. Stir and roast for about 30 seconds.

Step 4: Add Cumin and Coriander Seeds

Add 1 teaspoon of cumin seeds and 1 teaspoon of coriander seeds to the mixture. Mix all ingredients thoroughly and roast for 1-2 minutes until fragrant and lightly browned.

Step 5: Transfer to Blender

Carefully transfer all the roasted ingredients from the pan into a blender jar.

Step 6: Add Salt and Blend

Add salt to taste to the blender jar. Secure the lid and blend the ingredients into a coarse paste, adding water as needed to achieve the desired consistency.

Step 7: Serve Chutney

Once blended to a coarse texture, the spicy coconut chutney is ready to be served. Garnish with a few fresh coconut slices if desired.

• Adjust the number of dried red chilies to your preferred spice level.

• Add a little water while blending to achieve the desired consistency.

• For a tangier taste, you can add a small piece of tamarind while grinding.

• Add a tempering of mustard seeds, urad dal, and curry leaves in oil for extra flavor.

• Include a small piece of ginger for a different aromatic profile.