Vada Pav Chutney

Ingredients 

• 1 cup scraped coconut fresh
• 2-3 dried red chillies
• 2-3 kashmiri red chillies
• 5-6 garlic cloves
• 1 tamarind lemon-size ball
• 1 tablespoon roasted peanuts
• Sea salt to taste

Method

1. Dry roast coconut in a non-stick pan. Transfer it on a plate and set aside to cool at room temperature.
2. Remove stems of dried red chillies and Kashmiri red chilies and dry roast in a non-stick pan on low heat for 2-3 minutes. Switch off heat and transfer on a plate to cool.
3. Grind together roasted coconut, chillies, garlic cloves, tamarind, peanuts and sea salt to a coarse powder.
4. Serve with vada pav.