When you think of Pongal/Dosa/Idli/Vada/Akki Rotti/Rice Bhath/Ade/Semiya Upma… or any other South Indian breakfast dishes, the first accompaniment any South Indian will come up with would be this chutney. Very simple. Requires very basic ingredients & voila there you are this finger licking good chutney is ready..
Alle is what ginger is called in Konkani. This is a very basic chutney that any Konkani/ South Indian kitchen will prepare to serve along with any of the breakfast dishes. Though there maybe a slight variation in the thickness of the chutney prepared. This chutney is very staple in my house, though we make this more watery/runny as it tastes good that way with Dosa’s. You can change the thickness of this chutney based on your taste.
I have a friend who could just eat bowls of this chutney just like that. Though this was way back when we were in our teens. Now she does not do that.
Ingredients: (Serves 4) Preparation Time: 15 mins
Fresh grated coconut – 1 cup/ approximately one half of a small coconut, grated
Green chilli’s – 2, slit
Ginger – 1/2 inch piece, you can add more as this is ginger chutney 😉
For the tempering:
Dried Red chilli – 1-2
Mustard seeds – 1/2 tsp
Fresh Curry leaves – 1 sprig, roughly torn. I did not have fresh curry leaves hence I used dried curry leaves that I had. Fresh leaves add a lovely flavour to the chutney.
Cooking oil – 2 tsp
Salt to taste
Add all the ingredients mentioned to be ground into a smooth/coarse paste. Add about 50 ml water to help in the grinding process.
Transfer the paste to a serving bowl. Adjust the thickness of the chutney. If you like the consistency the way it is then just let it be. If you want to make it a little runny then do so by adding some water.Add salt to taste. Mix well. Keep aside.
Heat oil in a tempering vessel/a small fry pan. Maintain the heat at medium. Add the mustard seeds when the oil is hot. Let them splutter for about 30 seconds. Next add the dried red chilli & fry it for about 30 seconds. Turn off the heat & add the curry leaves. Mix well & transfer the tempering to the bowl which has the freshly ground chutney.
Since I used dry curry leaves, the green colour from using fresh curry leaves which adds a lovely contrast to this white chutney is missing. 😦
Tip: 1. You can also prepare this chutney from desiccated coconut. The chutney does not taste as good as the one you prepare from freshly grated coconut.
2. If you do not have a coconut grater, you can make thin slices or pieces from the coconut flesh & grind them.
Serve with any South Indian breakfast as an accompaniment.
I prepared the breakfast dish which is really famous in the northern part of the state of Karnataka called Akki Rotti & served it along with this chutney. The chutney prepared to be served with Akki Rotti is usually thick. I will be uploading the recipe to prepare Akki Rotti soon.
You can also serve this chutney with some Pakora’s or Bonda’s like – Raw Banana bajji, Potato Bonda, Mix Veg Bonda, Ripe Banana Bajji, Capsicum Bajji etc…
- Plantain bajji with coconut chutney (soulofspice.wordpress.com)
- Curry Leaves Chutney (cookingwithsapana.wordpress.com)
- Gooseberry Coconut Chutney-(Nellikkai chutney) (recipeinspire.wordpress.com)
- Peanut chutney (momadefood.wordpress.com)
- Tomato Chutney (nava-k.com)
- Coriander coconut chutney (sareena7.wordpress.com)