Saturday, May 2, 2015

Coconut + Ginger Chutney.

Coconut + Ginger Chutney .............

This chutney is usually served with Idly. The chutney should be ground fresh lest it looses taste. It should be served immediately or the least within an hour of grinding as if delayed the fermentation starts and the chutney will go sour. 

Grind to a smooth paste 3 cups of freshly grated coconut (top white part of the coconut) with 6-8 green chillies (more or less depending on the pungentness of the chillies and individual taste), 1 inch piece of ginger cut into small pieces and a very small marble sized tamarind ball. Remove in a bowl. Add water if necessary and bring it to serving consistency. The Chutney should be thick enough and not very thin. So check when you add water. Excess water will give a thin liquid like chutney. (The texture of chutney is again upto one’s idividual liking). Add Salt to taste and mix the chutney and keep it aside. 

For Tempering : Heat oil in a small pan, when hot add in 1 tsp of rai (sasam) and when it splutters add in 1 tsp of hing powder and 10-12 curry leaves. Fry a bit remove and pour over the chutney. Mix well and serve with steaming hot Idly. 

** Note: If using hing water (that is the water prepared by soaking gummy hing in water) add it directly to the chutney about 1 tblsp. Do not add it to the oil while tempering.

** Addition of tempering is upto each individual, you may or may not season the chutney. It's entirely upto one's liking. I sometimes do not temper the chutney. 

** For the recipe of Idly please visit the link given below............ 

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