Saturday, January 14, 2012

Inji/Ginger Chutney

Ingredients
Coconut grated: 1 ½ cup
Dry Red Chilli: 3 (as per your tolerance)
Tamarind: Gooseberry Sized
Ginger: 1” piece
Salt: needed
Coconut Oil: 1tbsp
Mustard seeds: ¼ tsp
Curry Leaves: few
Method of Preparation
In a pan; heat oil and roast the dry chilli. Keep the oil aside for tempering
In a blender add grated coconut, roasted dry chilli, ginger, tamarind and salt.
Blend to a smooth paste. Add a bit water to make to smooth paste
Heat the oil add mustard seed, when it splutters add curry leaves, lower the flame and add the blended coconut mix.
Stir well and switch off the flame.

Linking this to WTML-2012 January hosted at Gayathris space


Sending this to Kerala Kitchen Event hosted by Kaveri


15 comments:

Aarthi said...

nice recipe...awesome

Aarthi
http://yummytummy-aarthi.blogspot.com/

Kalpana Sareesh said...

yummy chutney for idli n dosa.

Mahi said...

Nice chutney!

Roshu said...

Yummy yummy. Chutney

Priya said...

Slurp,my kind of chutney,simply love it with crispy dosas..

Roshni said...

love this. faseela, post recipe for inchi curry also if you make it

Christy Gerald said...

Healthy n tasty Chutney Dear.Luv it

maha said...

spicy and tasty chutney for idli n dosa dear!!

Maayeka said...

Healthy and spicy chutney..thanks for sharing..

@lekshmi said...

healthy chutney.......good combination with Dosa.........

Sensible Vegetarian said...

Delicious and spicy. Love it.

Teena Mary said...

Perfect combination with Idli & Dosa !! Nice recipe :)

Gayathri Kumar said...

Very delicious chutney. Thanks for linking...

Kaveri said...

Spicy and flavourful chutney..
Thanks for linking it to the event.

divya said...

Drooling here...yummy looking