Spring garlic renders its special flavour and taste to the coconut chutney.
Winter is the time for chives definitely. And it is the season when the spring garlic is available to you at the nearby vegetable vendor. So replacing the garlic clove with the green spring garlic will add more taste and flavour to any dish in the making. The regular coconut chutney is no different.
Grated coconut--from one whole coconut
Green chilies--2-4--depending on how spicy you like it to be
Spring garlic --2-3 stems
Salt to taste
For tadka--mustard seeds--1/2 tsp
Urad dal--1/2 tsp
Whole red chillies--2
Remove the roots from the spring garlic. Take grated coconut, green chillies and spring garlic in a mixer grinder. Add salt to taste. Add 100 ml of water in the mixture and grind the ingredients to a chutney. Add the coconut water to the same mixture and again grind the chutney. After that heat a little oil in a round bottomed ladle or a pan. Put mustard seeds in to it and as the mustard starts to crackle, add asafetida, urad dal, red chillies and curry leaves. As soon as the urad dal turns golden brown pour the tadka into a bowl containing the coconut chutney. Serve it along with idli, upma, utthappam or medu vada. If you do not like the garlic green stem, then use only the white bulb. Either way, the chutney tastes really different and tasty.