Coconut Ginger Chutney

This particular chutney goes well with Idlis and Wadas. The ginger adds magic to this coconut chutney. I used to not like it when I was young but now I simply love it and cannot do without it when I make idlis or wadas at home.

Here is the recipe:

Ingredients:

for chutney:

• 1 cup grated coconut
• marble size tamarind
• 1 & 1/2 inch ginger roughly chopped
• salt to taste
• 2 or 3 green chillies (depending on your spice level)

for tempering:

• 1 tbsp oil (preferably coconut oil)
• 1/2 tsp mustard seeds
• 1 dry red chilli
• pinch of asafoetida (hing)
• 7-8 curry leaves
  

Preparation:

• In a mixer/grinder add all the ingredients under chutney except salt. Add very little water and make a paste. You can keep it a little coarse too if you like. Keep aside in a serving bowl. Add salt and mix.
• Make a tadka/tempering, heat oil in a tadka vessel, add mustard seeds, once it splutters add dry red chilli, curry leaves, hing and pour this over the chutney. 
• Your chutney is ready to be served.

njoY!! happY cookinG!!