Ginger Coconut Chutney / Thogayal

We usually go out to relax ourselves. This includes visiting some temples as well. We all would be in a very happy mood from the day the itinerary is planned. My dad will be taking care of the travel while my mom is responsible for packing food. Most of the time, she prepares one pot meals and quick snacks as it is easy and quick to prepare.

As my mom knows only South Indian recipes, her menu includes lemon rice or coconut rice or tamarind rice as one of the the main items. Also she prepares coconut ginger chutney as a condiment for these rice varieties. Though many at my home are not fond of variety rice for picnic, just because of this chutney they can have this rice. It is a kind of spicy and tangy chutney most often prepared for variety rice, idly and dosa. It can also be eaten without seasoning. However, if you want to store it for a day or two, it is good idea to sauté it and store it in a clean, airtight, dry container. You can keep this chutney up to two days after its sauteed. If you are not doing so, it is best to consume immediately after the preparation.

Basic Information:

Preparation Time: <15 minutes

Makes: 1 cup (approximately)

Ingredients:

For chutney:

Fresh Coconut – 1/2 cup, finely sliced

Ginger – 2 inch piece

Garlic – 5 nos, small size cloves

Dry red chilli – 4-5 nos

Tamarind – 1 no, small gooseberry size.

Salt – to taste

For seasoning:

Oil – 3 teaspoons

Mustard seeds – 1/4 teaspoons

Curry leaves – 1 string

Asafoetida – a pinch

Method:

1) Soak the tamarind in 1/4 cup of warm water for 10 minutes. Peel the skin of the ginger and cut into small

pieces.

2) Put coconut, ginger, garlic and dry red chilli in a mixer/blender. After a second, add soaked tamarind along with water. Make a fine coarse paste of it.

3) Add salt as per your taste and blend it again for a second.

4) You can serve it this stage without seasoning.

5) If you want to store it for one or two days, follow the below steps.

6) Heat oil in small frying pan/ kadai. When it is hot, add the mustard seeds, asafoetida and curry leaves.

7) When mustard seeds splutters, add the ground coconut paste and saute for 2-3 minutes or just it turns in its colour. Do not over saute it.

8) Serve it with idly, dosa or as a condiment (Thogayal) for steamed rice.

Note:

1) Add tamarind as per sour taste. My tamarind has less sour taste and hence added a small size of gooseberry. Usually I add about a blueberry size of tamarind.

2) Add more water if want this chutney in liquid consistency.

Related Recipes

Ginger Amla Shot / Ginger Indian Gooseberry Shot Mint Coconut Chutney / Pudhina Chutney

Coconut Sevai / Coconut Idiyappam