eRecipe

Alle Chutney/ Ginger Chutney

View all Recipes Edit this Recipe

Alle Chutney/ Ginger Chutney
1 of 1 photo

Alle Chutney/ Ginger Chutney

Added by: on Apr 8th, 2013
When you think of Pongal/Dosa/Idli/Vada/Akki Rotti/Rice Bhath/Ade/Semiya Upma… or any other South Indian breakfast dishes, the first accompaniment any South Indian will come up with would be this chutney. Very simple. Requires very basic ingredients & voila there you are this finger licking .. more >
Rating:
5
Prep Time:
10 min
Cook Time:
5 min
Ready In:
15 min

Servings

Calculate


Original Recipe Yield: 4 servings
 

Ingredients:

    To grind:
  • 1 small Fresh grated coconut - cup/ approximately one half of a coconut, grated
  • 2 Green chilli's - slit
  • 1/2 inch Ginger - piece, you can add more as this is ginger chutney ;)
  • For the tempering:
  • 1-2 Dried Red chilli -
  • 1/2 tsp Mustard seeds -
  • 1 leaves Fresh Curry - sprig, roughly torn I did not have fresh curry leaves hence I used dried curry leaves that I had Fresh leaves add a lovely flavour to the chutney.
  • 2 tsp Cooking oil -
  • Salt to taste
Nutrition Facts
Alle Chutney/ Ginger Chutney

Servings Per Recipe: 4

Amount Per Serving

Calories: 396

  • Total Fat: 35.8 g
  •     Saturated Fat: 30.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 24 mg
  • Total Carbs: 20.4 g
  •     Dietary Fiber: 9.7 g
  •     Sugars: 8.1 g
  • Protein: 4.3 g
VIEW DETAILED NUTRITION

how is this calculated?

Get NI Widget Code

Directions:

1

Add all the ingredients mentioned to be ground into a smooth/coarse paste. Add about 50 ml water to help in the grinding process.

2

Transfer the paste to a serving bowl. Adjust the thickness of the chutney. If you like the consistency the way it is then just let it be. If you want to make it a little runny then do so by adding some water.Add salt to taste. Mix well. Keep aside.

3

Heat oil in a tempering vessel/a small fry pan. Maintain the heat at medium. Add the mustard seeds when the oil is hot. Let them splutter for about 30 seconds. Next add the dried red chilli & fry it for about 30 seconds. Turn off the heat & add the curry leaves. Mix well & transfer the tempering to the bowl which has the freshly ground chutney.

4

Since I used dry curry leaves, the green colour from using fresh curry leaves which adds a lovely contrast to this white chutney is missing. :(

5

Serving Suggestions:

6

Serve with any South Indian breakfast as an accompaniment.

7

I prepared the breakfast dish which is really famous in the northern part of the state of Karnataka called Akki Rotti & served it along with this chutney. The chutney prepared to be served with Akki Rotti is usually thick. I will be uploading the recipe to prepare Akki Rotti soon.

8

You can also serve this chutney with some Pakora's or Bonda's like - Raw Banana bajji, Potato Bonda, Mix Veg Bonda, Ripe Banana Bajji, Capsicum Bajji etc...

Video:

0 of 0 videos

Ratings & Reviews:

Matt O

Matt O

By: Matt O on Apr 9th, 2013
Rating:
0
Looks really good! I will def try this

Similar Recipe(s):

shengadanyachi chutney   | peanut chutney

shengadanyachi chutney | peanut chutney

Submitted by: pshinde2109
Added on: Feb 14th, 2014
Rating:
0
shengadanyachi chutney is one of famous chutney in Maharashtrian meals.It makes great side dip for every meal.
COCONUT CHUTNEY

COCONUT CHUTNEY

Submitted by: Maa Simply too good
Added on: Jun 5th, 2015
Rating:
0
Coconut chutney is a very popular side dish for most South Indian tiffen dishes.This is my quick and easy-to-do version.
GREEN CHUTNEY

GREEN CHUTNEY

Submitted by: Maa Simply too good
Added on: Jun 5th, 2015
Rating:
0
Simplicity is the essence of beauty and so is this green chutney / dip / spread. A fresh, palette cleanser, plays the role of an accompaniment sauce for most Indian snacks / tiffin items, as a dip for starters / chips, as well as, a spread for breads. Made with simple ingredients in a jiffy and simply polished off in a jiffy. Just go right ahead and simply make it in a jiffy!
© eRecipe.com . All Rights Reserved