- Advertisement -
Recipe for Coconut Chutney using Ginger
- Fresh grated coconut- 1 cup pressed
- Fried gram/roasted gram- 2 teaspoon
- Ginger- 2″ piece
- Green chillies- 2 nos.
- Salt- 1 tea spoon
- Tamarind- Small gooseberry size
- Asafoetida- Chick pea size
- Cooking oil- 1 teaspoon
- Mustard seeds- 1/2 teaspoon
- Split black gram- 1/2 teaspoon
- Broken redchilly- 1 no.
- Curry leaves- few
Add grated coconut, roasted gram, green chillies, salt, ginger, tamarind, asafoetida in to mixer and grind to semi coarse paste. Transfer it to a small bowl.
Heat a seasoning pan adding all the ingredients in “seasoning ingredients list” one after the other, when mustard seeds splutter and split black gram changes it’s color, add seasoning to coconut chutney. Mix well.
Spicy, tangy coconut chutney with ginger is ready to be served as side dish for idli, dosa.
Use fresh coconut for chutney preparation.
Green chilly can be increased/decreased as per your taste buds.
I usually grind chutney to a coarse paste, if you prefer you can grind to fine paste too.
Sometimes I add fresh curry leaves while grinding chutney, it gives nice flavor and good for health too.