Chuttaracha Thenga Chammanthi (Roasted Coconut Red Chilli Chutney)
- 1 coconut, grated
- 8 dry red chillies
- 5 shallots (sambar onions)
- 1 marble-sized piece of tamarind
- Unrefined salt to taste
Dry roast the red chillies, coconut and shallots in a heavy bottomed pan. Add all the ingredients to a blender/food processor and grind along with tamarind, without adding water. Use as a chutney, or serve as a side dish with rice.
Serves 10 – 12