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Coconut ginger chutney


  • Coconut gratings – 1 cup
  • Red chilli – 2 Nos
  • Green chilli – 2 Nos
  • Fresh Ginger – a small piece (1” piece)
  • Bengal gram dhal – 1 tablespoon
  • Urad dhal – 1 tablespoon
  • Tamarind – a small gooseberry size
  • Asafotida – a small pea size (If you do not have hard one, you can use asafetida powder)
  • Salt – ¾ teaspoon
  • Oil – 2 to 3 teaspoon
  • Mustard and curry leaves for seasoning


  1. In a kadai put one teaspoon oil and fry separately asafetida, dhals and chillies. In the same kadai put little more oil and fry the ginger cut into small pieces. Before removing add coconut and fry for a second. Remove it and add tamarind and salt and grind to a paste. Season it with mustard and curry leaves.

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