Ginger Coconut Chutney/Inji Thengai Chutney

We make different types of coconut chutney for breakfast in South India and this Ginger Coconut chutney is one among them. It is a perfect accompaniment for idlis, dosas, uthppams, paniyarams etc. Do try out this chutney and post your comments here. Meanwhile do check out other Chutney & Thogaiyal varieties here.

Here’s how to make Ginger Coconut Chutney with step by step photos…

Ingredients

Coconut/Thengai	½ coconut
Ginger/Inji	2 inch piece
Fried Gram/Pottukadalai	2 tbsp
Dry Red Chilli	2-3
Tamarind/Puli	One small gooseberry size ball
Salt	As needed

For Tempering

Oil	2 tsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	½ tsp
Split Urad Dal/Ullutham Paruppu	1 tsp
Curry Leaves/Karuvepilai	8-10

Preparation Time: 10 minutes                      Recipe Category: Chutney, Breakfast

Cooking Time: less than 5 minutes              Recipe Cuisine: South India

Author: Priya Anandakumar  

     

Method

Chop the coconut or grate the coconut and keep it aside. Keep rest of the ingredients ready.

Add coconut, ginger, fried gram/roasted gram, dry red chilli, tamarind to the mixer and grind to fine paste with required amount of water. Transfer the ground chutney to the bowl and keep it aside.

Heat oil in a pan, splutter mustard seeds, cumin seeds, split urad dal, curry leaves and fry until they turn crispy and switch off the stove.

Transfer the tempering to the chutney and mix really well.

Yes, delicious and tempting Ginger Chutney is ready to be enjoyed, serve it with steam cooked idlis, dosas, uthappams etc.

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