Kamala's Corner

Coconut ginger chutney

Coconut ginger chutney is a delicious and versatile condiment that can be used in various Indian dishes. Serve with dosa, idli, uttapam, or any other Indian snack or meal.

Coconut ginger chutney

Recipe rating: N/A
Recipe by S Kamala Course: ChutneyCuisine: Indian, TamilDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

5

minutes

Coconut ginger chutney is a delicious and versatile condiment that can be used in various Indian dishes. Serve with dosa, idli, uttapam, or any other Indian snack or meal.

Ingredients

  • 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

  • Asafoetida – a small pea size

  • Salt – ¾ teaspoon

  • Oil – 2 to 3 teaspoons

  • Mustard and curry leaves for seasoning

Directions

  • In a kadai, add a teaspoon of oil and separately fry the asafetida, dhals, and chillies until aromatic. Using the same kadai, add a little more oil and sauté finely chopped ginger until tender. Just before removing the mixture from heat, toss in the coconut and fry briefly for about a second.
  • Transfer this fried mixture to a grinder, adding tamarind and salt. Grind everything together to form a smooth paste.
  • For the final touch, season the paste with mustard seeds and curry leaves, sautéed briefly in a small amount of oil.
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