Red Chile Coconut Chutney
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
Serves: 3
Ingredients
1 1/2 cups fresh grated coconut
3 dry red chiles broken
2 tsp roasted gram / fried gram / pottukadalai / daria
marble-sized tamarind
Salt to taste
For Seasoning
1/2 tsp mustard seeds
1/2 tsp dehusked split urad dal
A sprig of curry leaves
1/2 tsp oil
Instructions
Grate the coconut and set aside.
Dry roast the dry red chiles in a pan till it changes color to a light brown.
Take the grated coconut, roasted red chillies, tamarind and roasted gram dal in a mixer. Add salt and grind it to a fine paste by adding water.
For the seasoning, heat oil in a kadai or pan. Add mustard seeds. When they splutter, add urad dal and curry leaves.
Once the dal turns brown in color, remove from heat.
Add the seasoning to the prepared chutney. Mix well.
Red chile coconut chutney is now ready to be served.
Notes
1. Don’t over roast the dry red chillies.
2. While grinding the chutney, add water in little quantities till you get the desired consistency.
3. I have used the long variety of dry red chilies and the chutney was not too spicy. Adjust the quantity of chillies you use as per your spice level.
From blogexplore.com