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Ginger Chutney (Alle chutney)

This is again a traditional chutney made with many dosas, rotis etc. This can be served with or without seasoning.

Ingredients:
1 cup fresh/frozen coconut
1″ piece ginger
1/4th tea spn tamarind extract
4 green chilis
Salt

For seasoning:
Oil
1/2 tea spn mustard seeds
1/2 tea spn urad dal
3-4 curry leaves
1 red chili

Method:
Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water.
Heat oil and add mustard seeds. When they start popping, add urad dal. When dal turns slightly brownish, add curry leaves, broken red chilies. Fry for a little while. Pour this seasoning over chutney.
Serve the chutney with dosa or idli.

Serves : 3
Preparation time : 10mins

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{ 30 comments… add one }

  • Ashwini March 18, 2006, 9:03 am

    Hey I love methi dosa and ginger chutney. If we were closer I’d have loved to come over for dinner :-)

  • Shilpa March 18, 2006, 2:48 pm

    Hi Ashwini, I would have loved to cook for you. Even now you can think of a trip to my place :)

  • Annita March 20, 2006, 10:42 am

    Hi Shilpa,
    Gr8 recipe using methi..and even the ginger chutney sounds gr8 to me..I would love to try out differnt chutneys..And i guess you are` really an expert in chutneys,rt?

  • roshni March 20, 2006, 12:05 pm

    Hi shilpa,
    I tried your phoolgobhi kadaiwali recipe and it turned out to be pretty good…will try out some other recipes too and let you know how they turn out to be. Btw i am also from kansas city…overland park to be precise, where in kansas r u located?

  • Chetna October 31, 2006, 12:24 pm

    A yummy chutney for idlis..I temper mine with mustard\curry leaves..

  • MB February 8, 2007, 1:33 pm

    at the cost of looking totally stupid..can u pls ‘show’ how much is 1″ginger piece..i have seen a lot of recipes call for it..but i could never understand how much it is..esp the circumference of ginger is not always uniformm

    thnx shlpa!!

  • Shilpa February 17, 2007, 10:32 pm

    MB its around 1/2 tea spn finely chopped ginger. I thought this measurement in spoons would help more than a picture.

  • Amita June 20, 2007, 11:27 pm

    Shilpa,
    Really good site! A real treasure of good old konkani recipes.
    One variation for the ginger chutney(goan style) is to add a little sugar. Gives it a sugary gingery taste!

  • Shital February 2, 2008, 5:07 am

    i add handful of dalia dal to it. it tastes better.

  • bhaskar sharma May 24, 2008, 4:54 am

    hi thr nice site

  • Kishor Kansara June 15, 2008, 7:42 pm

    At least have a food test from far from our Motherland.
    Thanks a Lot.

  • sujatha February 1, 2009, 4:36 am

    i used to add a little bit of sugar ,roasted dhall ,coriander leaves.jus try!

  • Gayathri March 3, 2009, 7:01 am

    Hi,
    Firstly, I need to thank you for putting these recipes in the web.. The tips and instruction for the stuff is really useful and I hope it will come out good.. Thanks for Aayi’s recipes and keep it up. Thanks.

  • Anita Kavalekar March 3, 2009, 3:30 pm

    Hey Shilpa
    Great work,keep it up! really enjoi reading your authentic recipes.
    I make the same ginger chutney but instead of tamarind i add 2 tbs yoghurt and a tsp sugar,no udad dal.

  • ParvathyVictor March 25, 2009, 8:10 am

    Hi,
    It is so refreshing to see all photoes and easy recipies.
    Thanks
    ParvathyVicor

  • Kratika June 9, 2009, 10:20 am

    Its very helpful for us Thankyou we appreciate your effort :)

  • manasi June 27, 2009, 4:30 am

    Dear Shilpa lovely recipes. Well I add roasted chana dal to this chutney it gives a good taste.

  • manasi June 27, 2009, 4:55 am

    Dear Shilpa tasty and easy recipies . I add roasted chana dal in this chutney.

  • monica July 8, 2009, 4:11 pm

    Can the coconut chutney be made using shredded coconut available in the stores? We do not get fresh coconut too often where we live.
    How do I use shredded coconut – do I need to soak it or something?

    Shilpa: You mean the dry shredded coconut? The taste will be very different from fresh/frozen coconut. You could try soak it in little hot water and use

  • richa July 16, 2009, 6:27 am

    i think in place of urad dal you have to use channa dal

  • Rashdent November 13, 2009, 12:41 am

    hey Shilpa,
    is there a way to store the unused coconut? which can b used in the nest month or so for makin fish curry or somethin?

    • Shilpa November 13, 2009, 7:50 am

      You can store it in a freezer for 2-3 weeks

  • geetapatil October 28, 2010, 3:08 am

    thanks
    you have explained very nicely,i do idli tomorrow as per your suggetions
    thanks

  • reshama October 30, 2010, 4:06 am

    Hi Shilpa , I came across your website when I was searching for “kashay” recipe .I was really happy to view all konkani recipes as I am from north Goa.hearty
    thanks.
    Reshama

  • Mala January 19, 2011, 12:16 am

    my mother uses loshni phannu (garlic seasoning) to make alle tambli and tastes yummy with hot rice !!

  • Poornima August 31, 2011, 2:55 pm

    Hi Shilpa…

    This site is really great… And the way you have explained each small thing in detail & along with tips, is very clear & helpful.
    I like it very much.

    Thanks,
    Poornima

  • Trupti December 7, 2011, 4:47 am

    Hi,
    i would appreciate the way recipe is mentioned here …bcoz i m not a good cook but after going thru this i feel like i can make this ….
    Thanx
    trupti

  • afreen December 9, 2011, 9:37 pm

    i liked the recipe thank u

  • mala chakravorty May 16, 2012, 7:07 am

    hello….
    ur recipe is simply fabulous…
    i love the way u teach us to make delicious dishes..
    thanx for sharing such wonderful recipes.
    ur recipe has helped me a lot..

  • Chutney August 23, 2013, 12:23 pm

    awesome……
    it’s my all time favorite…

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