Ginger Chutney

A flavourful Ginger Chutney that pairs well with South Indian snacks such as
Biscuit Ambades, Idli or Dosa. Served on the side as a condiment, this chutney
is a blended mixture of coconut, ginger, onion, green chillies, tamarind and
garlic. It is simple, quick and can also be enjoyed as an accompaniment with any
Indian vegetarian meal. Enjoyed without any tempering, its my mum's answer to a
tasty weekday chutney.

Servings: 6 people

Author:

Prep Time
20 minutes

Total Time
20 minutes

Course:

condiment Accompaniment Chutney

Cuisine:

Indian Mangalorean

Keywords:

breakfast condiment Chutney Accompaniment Blender recipes

🧂 Ingredients

1 cup 100g freshly grated coconut
2 tbsp. fresh ginger roughly chopped
1 medium onion roughly sliced

75g
2-3 green chillies or to taste
Marble size ball of tamarind
1 small garlic clove
¾ tsp. salt or to taste

Instructions

1 If your tamarind has seeds and fibre, soak the tamarind in a small bowl in ¼ cup
hot water for 20 minutes before proceeding to prep other ingredients. Squeeze
the pulp and use only the pulp and any remaining juices. Discard the seeds and
fibre.
2 Place all the ingredients into a blender or similar appliance including the
tamarind pulp. Add ¼ cup water. Blend to a fine paste. Taste and season with
more salt, if needed.
3 Serve with Biscuit Ambade|Medu Vada
[https://deliciouslyindian.net/biscuit-ambademedu-vada/], idli or dosa.