Coconut-Ginger Chutney/Dip

As nutrient bloggers, nosotros are ever taking pictures of our food. There are many posts that nosotros desire to post, many that are drafts together with and then at that topographic point are pictures that were taken but never got written about! This would induce got been 1 of them!! I induce got been pregnant to write this post for a spell right away but never got around to it!

Until now!! Influenza A virus subtype H5N1 friend of mine contacted me on Whatsapp bespeak for the recipe of coconut-ginger chutney. Her bespeak me reminded me of the pictures I had. I decided to consummate this post. It is too exactly inwards fourth dimension for the Super Bowl! Why non brand a switch from the calorie-laded dips to a much healthier, low-calorie dip?? It goes perfect alongside croquettes, sandwiches, fritters to name a few dishes.

Most South-Indian breakfasts are incomplete without the chutney/dip.The most mutual chutney is the coconut-ginger chutney. This is served alongside most dosas together with idlis. It is too served alongside vadas, samosas, bhajias, fritter,dhoklas, upma, thence on together with thence forth. It is real slowly to make. I am bringing this to Throwback Thursday#22, Fiesta Fri # 103 together with Saucy Saturdays. Angie's Fiesta Friday is existence co-hosted yesteryear 2 of the real talented blogger friends, Sonal @ simplyvegetarian777 together with Petra @ Food Eat Love.

Servings: 3-4

Ingredients :

Freshly grated coconut: 1 cup
Green chillies: 1-2 medium-sized
Ginger: 1/2 inch piece
Dried tamarind: dime-sized piece
Salt: to taste
Water: 1/2 cup

For tempering:
Coconut oil: 1/2 tsp
Mustard seeds: 1/4 tsp
Curry leaves: 1 minor sprig

Method:

Grind together all the ingredients listed inwards a higher house except the 1 nether "for tempering", inwards a nutrient processor or blender, until polish every bit a paste.

Take it inwards a bowl.

Tempering:

Heat 1/2 tsp kokosnoot crude oil on medium heat. Add mustard seeds.

Once the mustard seeds splutter, add together the curry leaves. Turn off the open fire .

Add the tempering to the chutney.

Serve alongside your pick of idli/dosa/ chapati, or fifty-fifty rice.

Cooking made easy:

Coconut-ginger chutney tin endure made inwards mass together with frozen for up-to 2 weeks. It stays fresh inwards the fridge up-to iv days, later on which the kokosnoot turns rancid.

Frozen grated kokosnoot tin endure used instead of freshly grated coconut. Just purpose warm H2O spell grinding instead of mutual frigidity water.

Tip for salubrious living:

Coconut that was in 1 lawsuit believed to endure the campaign of increasing cholesterol, right away has been believed to induce got several wellness benefits due to the presence of proficient fats inwards it.

Food for thought:

Faces that induce got charmed us the most escape us the soonest. Walter Scott