Coconut : ½ no
Dry red chilli : 6 nos
Small onions : 5 nos
Aam chur powder : 1 tbsp
(dry mango powder)
Curry leaves : 10 nos
Salt to taste
Method
Remove the coconut from the shell, scrape off the brown skin and cut in
to strips. Srew them in a screwer or long
rod (pappad rod ) and keep it on direct flame rotating so that all sides
are burnt very lightly. Remove coconut
and keep aside. Repeat the same process with dry chillies and onions.
Grind all ingredients together well with out water.It should neither be too coarse
nor too smooth.Shape it like a ball and serve.
If you find it difficult to grill the coconut the way mentioned above,you may grate the coconut and fry without oil in a frying pan till it start to change colour.A light tan colour will do.
This is a very tasty chutney.
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