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.
- 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.
- 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