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 in addition to and thus in that place are pictures that were taken but never got written about! This would direct keep been 1 of them!! I direct keep been pregnant to write this postal service for a piece similar a shot 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 likewise precisely inward 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 amongst 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 amongst most dosas in addition to idlis. It is likewise served amongst vadas, samosas, bhajias, fritter,dhoklas, upma, thus on in addition to thus forth. It is real slow to make. I am bringing this to Throwback Thursday#22, Fiesta Fri # 103 in addition to Saucy Saturdays. Angie's Fiesta Friday is beingness co-hosted past times 2 of the real talented blogger friends, Sonal @ simplyvegetarian777 in addition to 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 modest sprig

Method:

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

Take it inward 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 flaming .

Add the tempering to the chutney.

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

Cooking made easy:

Coconut-ginger chutney tin hold upwards made inward volume in addition to frozen for up-to 2 weeks. It stays fresh inward the fridge up-to iv days, afterward which the kokosnoot turns rancid.

Frozen grated kokosnoot tin hold upwards used instead of freshly grated coconut. Just purpose warm H2O piece grinding instead of mutual depression temperature water.

Tip for good for you lot living:

Coconut that was in 1 lawsuit believed to hold upwards the motility of increasing cholesterol, similar a shot has been believed to direct keep several wellness benefits due to the presence of practiced fats inward it.

Food for thought:

Faces that direct keep charmed us the most escape us the soonest. Walter Scott