Halwai December 19, 2018


• 1 cup – Coconut copra, dry and grated
• 4 – whole Garlic pods with flakes
• Red Chilli powder as per taste
• 2 tsp – white sesame seeds
• 1/2 tsp – Tamarind pulp
• salt to taste
• Sugar to taste


  1. Toast the grated coconut over medium heat until light brown and crisp.
  2. Toast the sesame seeds until golden.
  3. Grind the sesame seeds and peeled garlic cloves together to prepare a coarse powder.
  4. Mix the powder, coconut, chilli powder, tamarind pulp, salt and sugar (do not add water).
  5. Crush the mixture using a mortar and pestle until all the ingredients have blended well.
  6. The mixture will turn into a soft ball as the coconut and sesame seeds release oil.
  7. Serve the garlic chutney with dal-rice, spicy snacks, bread bhakri or potato vada.
  8. Recipe Courtesy: Mangalorean Recipes