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]

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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
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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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