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