Garlic Coconut Chutney
Ingredients
4 tbsp water
1 tbsp tamarind paste
5 oz grated coconut (I used frozen)
7.5 oz garlic, peeled
3 tbsp red chilli powder
1 tbsp salt
4 tbsp lemon juice
Directions
1. In a small bowl, soak the tamarind paste in the water.
2. In the food processor, add all the garlic and run until it is a smooth paste. Add the coconut, red chilli powder, and salt- run until its uniform. You will probably need to scrape down the sides a couple of times.
3. Add the lemon juice and water/tamarind paste. Run until it becomes smooth and uniform. You will probably need to scrape down the sides a couple of times. This is a thick paste, so you can stop here. If you do want to make it runnier, then add a spoonful of water at a time.
4. Store in fridge (1-2 weeks) or freezer.