This Kopra dried coconut chutney recipe is commonly made in Maharashtra, North Karnataka.
As it is a dry chutney, it has a long shelf life.
Dry coconut is referred to as khobre - kopra - copra so this dried coconut chutney is called khobryachi chutney(marathi), khobbari chutney(kannada).
Look at the instructions and you will see how easy it is to make this dry kopra chutney powder.
This dry chutney powder goes very well with rotis such as jowar or bajra bhakri and chapati.
The image shows copra chutney with jowar bhakri, fresh butter and stuffed brinjal(eggplant) curry.
Dry coconut lasts long, so does this chutney. By roasting the grated kopra lightly, the chutney powder has longer shelf life.
You may use desiccated coconut readily available in the market instead of dried coconut. There is no need to roast desiccated coconut.
This chutney can be made with or without garlic. The color of the chutney will depend on the variety, color and quality of the red chilies you use.
It will also depend on the roasting
of the coconut.
I prefer to grind the copra chutney a little coarse as you can see in the image below.
Ingredients to make 1 cup dry coconut chutney
Grated dry coconut or desiccated coconut- 1 cup
salt - 1/2 tsp
Red chili powder - 1 tsp or according to taste
Asafoetida - 1/4 tsp
Garlic pods(optional) - 6-10
Dry tamarind - a little
Gud / Jaggery (optional) - 1/2 teaspoon
Method to make dried coconut - kopra chutney:
It can also be added to vegetable curries to add to taste.
Tips for making kopra chutney:
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