Ginger Coconut Chutney / Thogayal

We usually go out to relax ourselves. This includes visiting some temples as well. We all would be in a very happy mood from the day the itinerary is planned. My dad will be taking care of the travel while my mom is responsible for packing food. Most of the time, she prepares one pot meals and quick snacks as it is easy and quick to prepare.

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.

Basic Information:
Preparation Time: <15 minutes
Makes: 1 cup (approximately)
Ingredients:

For chutney:
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

For seasoning:
Oil - 3 teaspoons
Mustard seeds - 1/4 teaspoons
Curry leaves - 1 string
Asafoetida - a pinch
Method:
1) Soak the tamarind in 1/4 cup of warm water for 10 minutes. Peel the skin of the ginger and cut into small
pieces.
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.
4) You can serve it this stage without seasoning.
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.
Note:
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.

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24 comments:

Gingery coconut chutney, thats tempts me a lot. We actually never forget to add a small piece of ginger in usual coconut chutney, this chutney just pulling me to try.

wow...Yummy and tempting thuvayal...Good with dosai...

Nice flavor combo.. Loving the chutney

very delicious looking chutney.
Deepa

have i ever told u that i love that profile pic of urs.. :) and the hubster would love the hint of ginger in my regular chutney.. and like the gooseberry addition too .. :) and i love that cute lil bottle..

Fingerlicking good chutney..must try soon.

today's recipe:
http://sanolisrecipies.blogspot.in/2013/01/roasted-eggplant-with-tomato-begun.html

Fingerlicking & tempting chutney..
http://www.indiantastyfoodrecipes.com/

these type of thogayal is always my fav..

Like Priya, i too add a piece of ginger to my coconut chutney, love this thogayal...sure a great combo with lemon n tamarind rice!

Finger licking thovayal,looks yumm.....

we usually make it this way.....u know uma my mom usually burn the coconut on gas to give it a smokey flavour.I think ts called chutta chamanthi

It looks simply delicious.

I was wondering how I missed such a beautiful and stunning looking site till now ,so glad I go to know u.You carry excellent recipes dear will definitely be following your site regularly.

what is the best blender for coconut chutney the one i have requires lot of water and my chutney is very runny i would like the texture to be like your chutney

Hi
This chutney looks amazing can you tell me the type of blender you use as my one requires a lot of water and i don't like runny texture

Hi Madhur Kumar, I use Preeti(Silver)-Blueleaf and I am pretty much fine with it.

Hi Uma, I tried this out and it came out really well...thanks for the recipe :)

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