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
Course: ChutneyCuisine: Indian, TamilDifficulty: Easy
Servings
6
servingsPrep time
5
minutesCooking time
5
minutesCoconut 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.