Another variant of the coconut chutney is the one where ginger is used to flavour it. The earlier one that I had posted contained asafoetida. This one too goes equally well with Idli, Dosa or even Upma.
Ingredients :
- 1/2 coconut grated
- 4 green chillies
- One inch piece of ginger
- 1/4 tsp tamarind paste
- Salt
- 2 sprigs curry leaves
- 1 tsp mustard
- 2 tsps coconut oil.
Method :
Grind the grated coconut, green chillies, ginger, tamarind paste and salt to a fine paste. Adjust consistency by adding water. Heat oil in a pan. Drop in the mustard. After it splutters add the curry leaves. Toss. Drop the seasoning into the chutney. Mix well and serve.
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You will find it under Chutney