Alle Chutney/ Ginger Chutney
by:
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.
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
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
preparation
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...
1
comments
Matt O
April 9, 2013
Looks really good! I will def try this