1. Shred the coconut and the best tool it’s using a coconut shredder but if you don't have that you can grate it on the small grater or use a food processor to get it to a gritty couscous size and texture.
2. Toast the red chillies for 1-2 min tossing them in a pan over medium heat. I do not add any oil but feel free to do so if you wish.
3. Whizz the toasted chillies into a food processor. These should be done separately while nice and dry so they don’t get moist with the other ingredients.
4. Peel and chop the shallots roughy and add together with the curry leaves to the toasted whizzed already red chillies in the food processor. Give these a good whizz until they get to a gritty texture and the size of a fine couscous.
5. Into a larger bowl bring all the ingredients together and mix well, add the lemon juice, the salt and some freshly ground pepper to taste. Some add sugar, 1 teaspoon or so, but I never do. I do not find that necessary.
Vegetarians may simply omit the belacan and go ahead with the rest of the ingredients. (if needed)Mix them thoroughly and again cover it with a lid and again cook over a low flame until u reach the desire consistency (like jam,spreadable consistency)Let the sambalchilli cool for couple of minutes and store them in a good container
RedChilliChutneyIngredients. Heat little oil in a kadai and roast Chillies and Urad Dal. Long redchillies- 5Tamarind- lemon sizedPeeled garlic- 3 flakesUrad dal- 1 tspSalt- 1 tspOil- 2 tspMustard seeds- ¼ tspAsafoetida- 2 pinchesMethod. Grind the roasted ingredients along with Salt, Garlic to a coarse paste using speed 3 in the medium jar
COCONUT CHUTNEY WITH DRY REDCHILLIESCoconut Chutney is one kind of a versatile accompaniment. Grind grated Coconut along with Roasted Bengal Gram Dhal, Roasted Dry Chillies, Garlic, Tamarind Paste and Salt in a mixer grinder/blender