Spicy Red Hot Garlic Chutney (Losney Tikshe Sukki Chutney Pitti/ Tikhat Chutney Pood)

I have been making this Spicy Red Hot Garlic Chutney at home for long. In Konkani Pitti stands for powder, Tikshe stands for Spicy. In Marathi, this powder is known as Tikhat Chutney Pood atleast that's what it was known as in my house. This easily beats the store bought ones hands down (the $3.00 ones). I use this Spicy Red Hot Garlic Chutney powder for Dosa, Idli and Vada-Pav. This spicy treat specially complements Vada-Pav.

I realised that if fresh or frozen coconut is used, the shelf life is quite less than a week but the taste is very nice, after a week or so they emit a strange smell and are unedible. This one made with Dry Coconut powder is fresh for 1-3 weeks and can be made in smaller batches and refrigerated for daily use with a longer shelf life.

Preparation time: 2 minutes

Processing time: 5 minutes

Ingredients:
Coconut powder - 1/2 cup
Tamarind pulp (separated in raw form) - 1/2 teaspoon
Garlic (shredded to tiny bits) - 4 Jumbo pods ~ 1 and 1/2 tablespoon approx.

Red Chilli powder - 1 tablespoon
Salt - As per taste

Method:
Grind the coconut powder, red chilli powder and garlic pods along with little salt to a coarse powder (do not add any water). Store in an air tight container and refrigerate, use as per requirement.