Ginger Chutney (Alle chutney)
This is again a traditional chutney made with many dosas, rotis etc. This can be served with or without seasoning.
Ingredients:
1 cup fresh/frozen coconut
1″ piece ginger
1/4th tea spn tamarind extract
4 green chilis
Salt
For seasoning:
Oil
1/2 tea spn mustard seeds
1/2 tea spn urad dal
3-4 curry leaves
1 red chili
Method:
Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water.
Heat oil and add mustard seeds. When they start popping, add urad dal. When dal turns slightly brownish, add curry leaves, broken red chilies. Fry for a little while. Pour this seasoning over chutney.
Serve the chutney with dosa or idli.
Serves : 3
Preparation time : 10mins
Hey I love methi dosa and ginger chutney. If we were closer I’d have loved to come over for dinner
Hi Ashwini, I would have loved to cook for you. Even now you can think of a trip to my place
Hi Shilpa,
Gr8 recipe using methi..and even the ginger chutney sounds gr8 to me..I would love to try out differnt chutneys..And i guess you are` really an expert in chutneys,rt?
Hi shilpa,
I tried your phoolgobhi kadaiwali recipe and it turned out to be pretty good…will try out some other recipes too and let you know how they turn out to be. Btw i am also from kansas city…overland park to be precise, where in kansas r u located?
[...] Method: Cook pumpkin pieces (ripe bananas are directly used without cooking). Grind pumpkin/bananas, Jaggery(or sugar) to a smooth paste(preferrably dont use water). Add wheat flour and salt to the paste and kneed the dough(Puri dough consistency). Preferrably keep the dough overnight. Make puris(a bit thicker than normal puri) and deep fry in oil. Serve hot with chutney. [...]
A yummy chutney for idlis..I temper mine with mustard\curry leaves..
at the cost of looking totally stupid..can u pls ’show’ how much is 1″ginger piece..i have seen a lot of recipes call for it..but i could never understand how much it is..esp the circumference of ginger is not always uniformm
thnx shlpa!!
MB its around 1/2 tea spn finely chopped ginger. I thought this measurement in spoons would help more than a picture.
Shilpa,
Really good site! A real treasure of good old konkani recipes.
One variation for the ginger chutney(goan style) is to add a little sugar. Gives it a sugary gingery taste!
i add handful of dalia dal to it. it tastes better.
hi thr nice site
At least have a food test from far from our Motherland.
Thanks a Lot.
i used to add a little bit of sugar ,roasted dhall ,coriander leaves.jus try!
Hi,
Firstly, I need to thank you for putting these recipes in the web.. The tips and instruction for the stuff is really useful and I hope it will come out good.. Thanks for Aayi’s recipes and keep it up. Thanks.
Hey Shilpa
Great work,keep it up! really enjoi reading your authentic recipes.
I make the same ginger chutney but instead of tamarind i add 2 tbs yoghurt and a tsp sugar,no udad dal.
Hi,
It is so refreshing to see all photoes and easy recipies.
Thanks
ParvathyVicor
Its very helpful for us Thankyou we appreciate your effort
Dear Shilpa lovely recipes. Well I add roasted chana dal to this chutney it gives a good taste.
Dear Shilpa tasty and easy recipies . I add roasted chana dal in this chutney.
Can the coconut chutney be made using shredded coconut available in the stores? We do not get fresh coconut too often where we live.
How do I use shredded coconut – do I need to soak it or something?
Shilpa: You mean the dry shredded coconut? The taste will be very different from fresh/frozen coconut. You could try soak it in little hot water and use
i think in place of urad dal you have to use channa dal
hey Shilpa,
is there a way to store the unused coconut? which can b used in the nest month or so for makin fish curry or somethin?
You can store it in a freezer for 2-3 weeks