Bellulli Chutney

1. 1
   prep · ~5 min

   Prepare the ingredients.

   1.Peel the garlic cloves.

   2.Remove the stems from the dried red chilies.

   3.Measure the grated coconut, tamarind, jaggery, salt, oil, and water.
2. 2
   saute · ~1 min

   Toast the chilies lightly.

   Heat the oil in a small pan over low heat. Add the dried red chilies and sauté for 30 to 45 seconds until aromatic and slightly darker, without burning.

   TIPKeep the heat low so the chilies turn fragrant, not bitter.
3. 3
   mix · ~2 min

   Grind the chutney.

   1.Add the garlic, toasted dried red chilies, coconut, tamarind, jaggery, and salt to a small grinder jar.

   2.Pour in the water.

   3.Grind to a coarse or slightly smooth chutney, scraping down the sides once if needed.
4. 4
   assemble · ~1 min

   Adjust and transfer the chutney.

   Taste and check the balance of heat, tang, and salt. Transfer the chutney to a small bowl; it should be thick and spoonable, not runny.

5. 5
   serve

   Serve with idli, dosa, or hot rice.

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