As my mom knows only South Indian recipes, her menu includes lemon rice or coconut rice or tamarind rice as one of the the main items. Also she prepares coconut ginger chutney as a condiment for these rice varieties. Though many at my home are not fond of variety rice for picnic, just because of this chutney they can have this rice. It is a kind of spicy and tangy chutney most often prepared for variety rice, idly and dosa. It can also be eaten without seasoning. However, if you want to store it for a day or two, it is good idea to sauté it and store it in a clean, airtight, dry container. You can keep this chutney up to two days after its sauteed. If you are not doing so, it is best to consume immediately after the preparation.
Preparation Time: <15 minutes
Makes: 1 cup (approximately)
Fresh Coconut - 1/2 cup, finely sliced
Ginger - 2 inch piece
Garlic - 5 nos, small size cloves
Dry red chilli - 4-5 nos
Tamarind - 1 no, small gooseberry size.
Salt - to taste
Oil - 3 teaspoons
Mustard seeds - 1/4 teaspoons
Curry leaves - 1 string
Asafoetida - a pinch
1) Soak the tamarind in 1/4 cup of warm water for 10 minutes. Peel the skin of the ginger and cut into small
2) Put coconut, ginger, garlic and dry red chilli in a mixer/blender. After a second, add soaked tamarind along with water. Make a fine coarse paste of it.
3) Add salt as per your taste and blend it again for a second.
5) If you want to store it for one or two days, follow the below steps.
6) Heat oil in small frying pan/ kadai. When it is hot, add the mustard seeds, asafoetida and curry leaves.
7) When mustard seeds splutters, add the ground coconut paste and saute for 2-3 minutes or just it turns in its colour. Do not over saute it.
8) Serve it with idly, dosa or as a condiment (Thogayal) for steamed rice.
1) Add tamarind as per sour taste. My tamarind has less sour taste and hence added a small size of gooseberry. Usually I add about a blueberry size of tamarind.
2) Add more water if want this chutney in liquid consistency.