Spicy Coconut and Garlic Chutney

Spicy Coconut and Garlic Chutney
This is one of the most common and versatile chutneys found in maharashtrian households. This chutney tastes best with vada pav, bhajis (fritters) or any other fried snakcs. This chutney at the same time can add spice to any boring meals. I remember eating this chutney by the spoonfuls with most of the meals when I was young. This chutney can be made in bulk and stored in an airtight container for upto 2 weeks.
Recipe:
1 cup dry dessicated coconut
2-3 cloves of garlic, minced
1 tsp red chilli powder
salt to taste
sugar to taste
Mix all the ingredients together and dry run them through the blender, making sure that they get mixed well. Store in an airtight container for peruse.
There are various variations of this chutney. Some add ingredients like white sesame seeds or black ajwain seeds or roasted corriander seeds or even oil. Whenever I am making fresh chutney for vada pavs, I usually drizzle 1 tsp of oil in which the vadas have already been fried. It just gives it a different taste and binds up all the ingredients together.
Enjoy
Dipti