My very own ... Spicy Curry Leaves Ginger Coconut Chutney … This is a chutney with the added goodness of curry leaves along with ginger. Both ginger and curry leaves are loaded with amazing health benefits which makes this chutney that much more rich in nutrition … Goes very well with any Dosa / Idly / Roti and also a great combo with many other snacks too … Yumz ...…
Chutney is a very useful side dish and easily available as it is prepared in almost every Indian household all round the year. It is a life saver at times if prepared and kept in the fridge when guests drop in unexpectedly. There are so many variations in the preparation of chutney that each one has their own method and recipe of preparing the same. We South Indians are very partial and our love for coconut is very well known. Most of our dishes are made using this versatile ingredient and it wont be out of way if I say we cannot live without coconut. A little amount of freshly grated coconut goes a long way. Chutney is something we cannot think of without the addition of freshly grated coconut. Over period of time due to health reasons as coconuts are considered bad for cholesterol levels in higher consumption, many have cut down on the liberal usage of them. However, as I mentioned a little bit of it added not only gives bulk to the chutney but also gives it smoother texture and an awesome taste. Here is a different recipe, my very own variation of curry leaves ~ ginger chutney made along with coconut, green chillies, coriander leaves and tamarind. Curry leaves are usually added for seasoning in every southern Indian homes. We have to have them at home. There are immense health benefits to curry leaves, which I will not run into, as google has them also. So does ginger. So I will straight away get along with the recipe now.
Fresh Curry Leaves : About 50 dark Fragrant one’s
Curry Leaves Powder : 1 heaped tablespoon.\
Ginger / Adrak : 4-5 inch piece.
Coconut : 1 cup freshly grated
Fresh Coriander Leaves : ¼ cup
Fresh Green Chillies : 10-12 less spicy one’s
Tamarind : one small marble sized.
Salt to taste.
** Wash and wipe the curry leaves or allow to dry on a colander. If adding curry leaves, leave out the step. Just add them while grinding in mixer grinder.
** Chop the coriander leaves, wash and drain of excess water. You can use tender stalks of the same for preparing the chutney.
** Wash and chop ginger into fine pieces.
** Chop the green chillies into small pieces. I have used the less spicy variety of green chillies. If you are using spicy one’s reduce the amount of chillies. Addition of green chillies is exclusively upto the individual taste. So do check the chutney and add more if necessary as the addition of ginger in larger quantity than in other chutney will also add on to the spice level.
** Add all the ingredients into a mixer grinder and grind to a very smooth paste. Do not add in much water, keep adding on as you grind and as the need arise.
** The chutney should be ground really smooth. Remove the chutney in a air tight box. Check seasoning, add in salt if necessary. If the chutney is too thick you can add some water and mix it properly.
** Store the chutney immediately in the fridge. Remains good for about 2 ~ 3 days. Just bring in to room temperature for serving.
** Enjoy the chutney with any dish of your choice. You can serve it with Idly / dosa / appo/ grilled ~ toasted bread slices, sandwiches, samosa, roti or with any other dish as an accompaniment.
** I served this with Khotto. An Idly but that which is prepared in weaved / prepared jackfruit leaves baskets by steaming. A traditional South Indian dish.
** Note : You can add in Curry Leaves prepared and preserved too here. I have included the method of storing curry leaves in powder form in fridge which remains for a good 6 months. I am adding in the link her below, please do check if you want to prepare the same. It does save time if you get curry leaves in bulk in your vicinity.
** Here is the link to preparing method of fresh curry leaves powder