Garlic Chutney Dip

  • 4 garlic cloves
  • 20 red chillies, roasted
  • 2 cups grated coconut
  • 4 tsp oil
  • a little tamarind
  • Salt to taste

    Sauté the garlic, coconut in oil. Make tamarind pulp by soaking tamarind in some water for two hours and then straining. Then grind the saute mixture with roasted red chillies and tamarind pulp. Add the garlic and salt and grind once again to a smooth paste.

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