Coconut- Ginger Chutney.

Coconut- Ginger Chutney with Seasoning

"Coconut- Ginger Chutney" ... a traditional delicious spicy chutney from Konkani Saraswat Cuisine prepared with addition of lots of ginger to coconut and spiced with red chilly and served along with Dosa's / Idlies/ Vada's etc. ...

** We South Indians are all partial toward Coconut Chutney prepared and served in different forms along with dosa or idly. It is always a pleasure to dunk dosa or idly pieces into coconut chutney and savor the same. There are so many variations in the preparation of chutney that each one has their own method and recipe of preparing the same. As all of you are aware South Indians are very fond of coconut and use it in many forms. I am no different. It would not be wrong if I said we Konkani Saraswat’s simply do not know to cook much without addition of coconut. Even a little amount of freshly grated coconut goes a long way in chutney or gravies and gives immense satisfaction. It would not go wrong if I say that preparing dishes without coconut or eating dosa without chutney never gives us satisfaction. Do try these delicious chutney's and enjoy your dosa, idly etc. dunked in them, it is pure bliss. 

Coconut- Ginger Chutney without Seasoning

** Here is the simple method of preparing "Coconut - Ginger Chutney" ...

** Grind one cup of freshly grated coconut along with 5-6 red kashmiri chillies, a small marble sized tamarind and 2 inch piece of ginger cut into pieces to a very fine paste with little bit of water. Do not add much water or else the chutney will run thin. Remove the ground paste into a stainless steel bowl, add salt to taste and mix well. Add water to bring to thick serving chutney consistency. 

** For Tempering/ Seasoning (Optional) : Heat 1 tsp of coconut oil or any edible oil in a small pan, when hot add in half tsp of mustard seeds and when they begin to splutter add in a few curry leaves and pour over the chutney. 

** Note : The addition of seasoning to the chutney is optional and you can skip the same too. The seasoning adds to the aroma and makes it tastier. However for certain dishes like Mysore masala dosa the chutney is applied on the dosa on a thin layer and there the seasoning does not go well and is best avoided. So add as and when only required. I have posted both with and without seasoning pictures for reference. 

** "Coconut - Ginger Chutney" is done and ready to be served. you can serve it immediately along with dishes like dosa, idly, appo, vada etc. or any other dishes of your choice. If kept thicker in consistency it goes well with chapati or roti too. Sometimes in my home we love to have this chutney for poori along with batata bhaji and it is an excellent combo.