alle-chutney-ginger-chutney-3837.jpg

Alle Chutney/ Ginger Chutney

5

by: Keli Paan






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 good chutney is ready.. This is a very basic chutney that any Konkani/ South Indian kitchen will prepare to serve along with any of the breakfast dishes. Though there maybe a slight variation in the thickness of the chutney prepared. This chutney is very staple in my house, though we make this more watery/runny as it tastes good that way with Dosa's. You can change the thickness of this chutney based on your taste. I have a friend who could just eat bowls of this chutney just like that. Though this was way back when we were in our teens. Now she does not do that.




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ingredients

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serves: 4

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?

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preparation

alle-chutney-ginger-chutney-3837.jpg 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...

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