Garlic Coconut Chutney

I love garlic. It’s flavorful, nutritious and helps keep evil forces away! What’s not to like?

So on one random cloudy evening, I got a craving for Rava Dosa. But instead of usual cilantro-mint chutney, I was looking for something that has a nice kick to eat Dosas with. Just then, I saw an advertisement about Outlet Mall at Gilroy and ta-da..! There was my answer, of course, Garlic Chutney!! Now, now, I know Gilroy has a lot of amazing things besides the outlet mall and garlic. But that’s what we primarily associate Gilroy with in bay area; I mean, they even have garlic ice cream!! By the way, I love shopping at Gilroy Premium Outlets, I can’t get enough of it. E-V-E-R!

Getting ingredients together!

But I had a more important task at hand at the time, getting my chutney together.

A bit; actually quite a bit of garlic with a dash of fresh grated coconut to give it more body and volume, dried red chillies to satisfy my husband’s spicy taste bud, little tamarind and tomatoes for that tangy aftertaste and solid tadka of mustard seeds and curry leaves! It turned out dashing with a nice punch of garlic, mild kick of chillies along with creaminess of coconut. A must-have accompaniment for the Rava Dosas on that particularly cloudy day..

Your Map to Garlic Coconut Chutney

Author: Minty Chai (inspiration from million south indian restaurants around Mumbai as well as South Bay)

Serves: About 16 medium-sized dosas


  1. 1 teaspoon fenugreek seeds, roasted (optional)
  2. 8-10 garlic cloves (can be varied depending on how strong your preferred garlic flavor is)
  3. 1/4th cup fresh grated coconut
  4. 1/2 tomato
  5. 2 tablespoons tamarind soaked in 6 tablespoons water
  6. peeled ginger to taste (optional)
  7. 1 tablespoon plain yogurt
  8. 1 teaspoon mustard seeds
  9. 1 tablespoon olive oil
  10. 3-4 curry leaves


  1. Roast fenugreek seeds and keep aside.
  2. Steep tamarind in lukewarm water for a few minutes. Water should have murky brown color with few small chunks of tamarind floating around. Separate the water from leftover tamarind.
  3. Add the garlic cloves to your electric mixer. Cut about half a tomato in big pieces and add them too. Peel and cut ginger into big slices. Add that, coconut and yogurt in. Add the tamarind water and blend everything together until it gets a nice paste like consistency. Use more water if necessary.
  4. Transfer the semi-ready chutney into a serving bowl.
  5. Heat oil in a small pan and add mustard seeds when oil is sufficiently hot. When mustard seeds begin to make their typical “pop-pop” sound, add curry leaves and turn off the heat.
  6. Add this fresh tadka on top of the chutney. Serve with hot Dosas and enjoy!

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