|Dry Garlic Chutney|
Garlic - 4 cloves
Red chillies whole - 2
Dry coconut, grated - 1/4 th cup
Kashmiri red chilli powder - 1 teaspoon
Salt to taste
Combine all ingredients in a mixer and grind to a coarse paste, add water accordingly.
Transfer the chutney paste to a dry Kadhai and roast over medium flame until most of the water has dried up and the chutney gets a crumble texture.
You could store this chutney in an airtight jar and use as required.
I have used red whole chillies as these are hot and the Kashmiri red chilli powder for the colour.
Don't add any oil while dry roasting the chutney as the coconut has enough oil and while roasting it will release oil.
Also I prefer to make this chutney and store it in the fridge as it increases the shelf life.