Coconut~ Coriander~ Tree Sorrel Fruit (Bimbul)~ Ginger Chutney.

“Coconut~ Coriander~ Bimbul~ Ginger Chutney” … Idly- Chutney, Dosa- Chutney, Paratha- Chutney ... all go hand in hand in their unieque taste that compliment each other well to give out a delicious combination of breakfast/ meals ... I always make it a point to prepare this chutney whenever I am able to get bimbul (bimbli/ tree sorrel fruit) as the tart taste imparted by this fruit is something different from the otherwise added tamarind to chtuney's ... an awesome Spicy- Tangy- Tasty Chutney that goes very well served with Dosa, Idly, Sandwich, Chapati, Oondi or with any dish of your choice … do try this chutney it if you get bimbul in your vicinity, it just taste scrumptious ... Yummilicious .......

** 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. Here is a chutney recipe, with the addition of bimbul and ginger made along with coconut, green chillies, coriander leaves. The taste of the chutney is enhanced with the flavour of bimbul as it imparts a different type of tartness.

** Here is my recipe for “Coconut~ Coriander~ Bimbul~ Ginger Chutney” ... my style ...

** Ingredients :

Coconut/ Soyi/ Nariyal : 1 cup freshly grated white part of the coconut only.

Coriander Leaves/ Dhania/ Kottambari Pallo : 2 cups packed tight ~ leaves and tender stems ~ chopped

Bimbul/ Tree Sorrel Fruit/ Bimbli : 3 large sized cut to pieces.

Green Chillies/ Tarnimirsanga/ Hari Mirchi : 3-4 cut to pieces.

Ginger/ Adrak/ Alle' : 2 inch piece cut into pieces.

Salt/ Namak/ Meeta : to taste.

** For Tempering/ Seasoning/ Tadka/ Tempering : (Optional)

Mustard Seeds/ Rai/ Sasam : 1 tsp

Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh one’s.

Coconut Oil/ Narlel Tela/ Nariyal Tela : 1 tsp.

** Chop the coriander leaves, wash and drain of excess water. You can use tender stalks of the same. 

** Wash, Clean and Chop ginger into fine pieces. 

** Wash, Slice off the edges of the bimbul and cut them into 3-4 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 bowl add salt to taste and mix well. If the chutney is too thick you can add some water and mix it properly. 

** For Tempering : Heat the oil in a small pan, when hot, lower the heat and add in the mustard seeds, when they begin to splutter add in the curry leaves and fry for a few seconds. Pour this over the chutney and cover with a lid immediately.

** Note : Tempering this chutney is optional. You may skip off this step and not season / temper the chutney. It tastes equally good. I some time temper and sometimes don’t specially for coriander chutney.

** “Coconut~ Coriander~ Bimbul~ Ginger Chutney” is ready to be served. You may serve this with dosa, idly or chapati too. If not to be used soon, store the chutney immediately in the fridge do be used later on. Remains good for about 2~3 days in fridge. Just bring in to room temperature for serving. 

** Enjoy 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. 

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