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Spicy Ginger Coconut Chutney

In South Indian cuisine, especially tiffin varieties are never complete without a combination of chutney. As I said before in most of chutney recipes, one ingredient predominates the taste and that’s how the chutney is named. There are multiple ways of preparing coconut chutneys. By just adding a few more ingredients, we can give a wonderful treat to our taste buds. I learnt this from my mother. This chutney is a treat for spicy lovers. It goes perfect with paniyaram. It can also be served with idly or Dosa.



  • 2 tsp oil
  • 1 tsp urad dal
  • 1 tsp mustard
  • 1 tsp jeera
  • 3 cloves garlic
  • 4 inch of ginger
  • 3 green chillies
  • 4 dry red chillies
  • Tamarind size of gooseberry
  • 1 ½ half cup of grated coconut.
  • Salt to taste
  • For Garnishing - Curry leaves


  • Add 1 teaspoon of oil and sauté the finely chopped ginger, garlic, red & green chillies in a low flame.
  • Now add the grated coconut & tamarind and cook for not more than 2 min.
  • Make sure it is not over cooked.
  • Allow it to cool and grind it in a mixer jar with required salt.
  • Make tadka with mustard, urad dal, jeera and curry leaves.
  • Pour the tadka into the mixer jar and give a one pause grind.


       The spicy and yummy chutney is ready!  Serve it with paniyaram or idly or dosa.

 Tips / variations:

  • I use grated coconut, so that you need not blend it more.
  • As too much of blending takes away the consistency and taste of the dish.   

Shelf Life: 

  • It can be stored in the refrigerator for a day and if you freeze it, you can keep consuming it for a longer period.
  • Adding tamarind will increase its life.
  • Try to use spatula and avoid using finger touch.

Nutrients value:

  • Coconut supports immune system health and reduces the risk of heart health and improves good cholesterol.
  • Ginger is a strong antioxidant which fights microbes and reduces inflammation