We make different types of coconut chutney for
breakfast in South India and this Ginger Coconut chutney is one among them. It
is a perfect accompaniment for idlis, dosas, uthppams, paniyarams etc. Do try
out this chutney and post your comments here. Meanwhile do check out other
Chutney & Thogaiyal varieties here.
Here’s how to make Ginger Coconut Chutney with step by
step photos…
|
Coconut/Thengai
|
½
coconut
|
|
Ginger/Inji
|
2
inch piece
|
|
Fried
Gram/Pottukadalai
|
2
tbsp
|
|
Dry
Red Chilli
|
2-3
|
|
Tamarind/Puli
|
One
small gooseberry size ball
|
|
Salt
|
As
needed
|
For Tempering
|
Oil
|
2
tsp
|
|
Mustard
Seeds/Kadugu
|
½
tsp
|
|
Cumin
Seeds/Jeeragam
|
½
tsp
|
|
Split
Urad Dal/Ullutham Paruppu
|
1
tsp
|
|
Curry
Leaves/Karuvepilai
|
8-10
|
Preparation Time: 10 minutes Recipe
Category: Chutney, Breakfast
Cooking Time: less than 5 minutes Recipe Cuisine: South India
Author: Priya Anandakumar
Method
Chop the coconut or grate the coconut and keep it
aside. Keep rest of the ingredients ready.
Add coconut, ginger, fried gram/roasted gram, dry red
chilli, tamarind to the mixer and grind to fine paste with required amount of
water.
Heat oil in a pan, splutter mustard seeds, cumin
seeds, split urad dal, curry leaves and fry until they turn crispy and switch
off the stove.
Transfer the tempering to the chutney and mix really
well.
Yes, delicious and tempting Ginger Chutney is ready to
be enjoyed, serve it with steam cooked idlis, dosas, uthappams etc.
Thank you all for visiting my space, please come back
again for more and more delicious Chutney & Thogaiyal recipes from my kitchen.
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