About Ginger chutney
Ginger is a masala item used in different dishes, especially the North Indian dishes to give additional flavour with garlic. Although the ginger garlic paste of different makes is available in the market, some prefer making them fresh at home. Although I thought of putting this up when I put up the Andhra pesarattu last week, it can be a side dish for dosa and idlies as well.
What you need to have
– Fresh grated coconut (frozen) – 100 grams
– Green chilli – 1 or 2
– Tamarind – 1/2 “piece
– ginger 2” piece
– Fresh curry leaves a few
– Salt to taste
Ingredients of Ginger chutney
What you do with what you have:
1. Grate coconut and keep it aside. If frozen is available even that will do.
2. Wash and peal ginger. Mix with washed green chillies, curry leaves and keep aside. If the stems are tender, you might add them as well. Add tamarind and salt to this mixture.
3. Grind all the ingredients mentioned above in the mixer, adding sufficient quantity of water to a medium fine consistency.
Ginger chutney is ready
Serve hot pesarattu with ginger chutney and also dry chutney powder.
How long it takes: 20 minutes
Serves: 5-6 people