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Coconut Ginger Chutney [Vegan, Gluten-Free]

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This chutney is simple, quick, and pairs great with any number of dishes. The chutney has is unique because it uses ginger instead of garlic which gives it a bit of spice and extra flavor.

Coconut Ginger Chutney [Vegan, Gluten-Free]

Ingredients

  • 1/4 cup chopped coconut
  • 1 big dry red chili
  • 2-3 tablespoons pottukadalai/chutney gram
  • 1 stick curry leaves
  • 1 tablespoon chopped ginger
  • Salt to taste
  • 1 teaspoon mustard seeds
  • 1/2 cup water

Preparation

  1. Take all the ingredients (except for the salt, water, and mustard seeds) and grind them into a smooth paste adding 1/2 cup water.
  2. Transfer this to a bowl.
  3. Add salt to taste and mix it well.
  4. Heat 2-3 teaspoons of coconut oil in a pan and add the mustard seeds.
  5. Pour this over chutney and mix it well.

Notes

Serve with idli, dosa, pongal, upma or adai

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AUTHOR & RECIPE DETAILS


photo

Healthy, wholesome regional Indian cuisine. I am Preeti Tamilarasan, author & photographer of Indian Kitchen. I’m an engineering graduate who left her job after marriage and started blogging to pass time, which later became my passion and introduced me to the world of food photography. I have shared more than 1000 recipes in 3 years of blogging. I mostly concentrate on healthy Indian cooking.


 

 

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