KANDYA CHUTNEY PITTI BY RAJASHREE ACHARYA KAMATH

KANDYA CHUTNEY PITTI

INGREDIENTS : 

Dried Coconut (Khobra) - 2 cups

Garlic cloves - 1/4 cup 

chilly powder - 1/4 cup or 8- 10 dry red chillies

Tamarind - 1 small pc

Onion - 1 

Salt - 1 tsp

METHOD :

Take around 2 cups grated dry coconut (Khobra) & dry roast it. Keep aside. Grind together 1/4 cup garlic cloves, 1/4 cup chilly powder or 8-10 dry red chillies, small piece of tamarind, salt to taste & 1 small onion. It will be somewhat wet due to the raw onion. Don't add water at all while grinding. Then add the roasted coconut & grind giving pulses to a uniform mix. Remove from the mixie on a plate & leave it for around 15-20 min before filling in a dry bottle.

Note: If you grind in the regular way, after adding the coconut, the chutney may turn out to be a mass instead of a powder. So grinding by giving pulses is important. This chutney lasts for about 3 weeks, less than that of the garlic version, 'cos the onion added is raw.