Author Notes
This dry chutney is a staple condiment for classic Indian street foods like Vada Pao, & bhajias (tempura made with almost any vegetatable coated with a spiced chickpea batter —Panfusine
Ingredients
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2 tablespoons shredded fresh coconut (OR) 2 tablespoons dessicated coconut
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1/4-1/2 teaspoon Cayenne pepper powder
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1 teaspoon
Aleppo pepper flakes
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1 clove garlic
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Sea Salt to taste
Directions
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In a Mortar, combine all the ingredients & pound till the garlic has completely been minced & incorporated into the powder.
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!
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