Coconut Ginger Chutney | Inji Chutney

Coconut Ginger chutney is a flavor packed chutney made using fresh ginger roots and Coconut. The flavor of ginger is perfectly balanced with sweetness, tanginess and spic. This is finally enriched with mustard and curry leaves tempering. Coconut Ginger chutney is a perfect combination for Pesarrattu . This goes also well with Dosa/Idli as well.

If you like this Coconut Ginger Chutney, then you can also try other popular Chutney Recipes as well

1. Allam Chutney (Andhra style Ginger Chutney) – Inji chutney (Allam/Ginger chutney) is one of the interesting chutney made using ginger as a main ingredient. This chutney has a balanced blend of spice, sweet and sour tastes. A perfect accompaniment for Idli/Dosa and Pesarattu.
2. Restaurant Style Coriander Chutney – In South Indian Restaurants, Coriander Chutney is one of the main accompaniment served with Idli / Dosa / Uthappam.
3. Coconut Chutney – Coconut chutney is a very common chutney most of us make on a day to day basis. Other than Tempering, this chutney doesn’t need any cooking. So easy and quick to make and also a great accompaniment for variety of South Indian food like Idli / Dosa / Upma / Bajji / Bonda etc.

Recipe Card to make Coconut Ginger Chutney

Pin Recipe

Ginger Coconut Chutney

Course: Accompaniment, Chutney

Cuisine: Indian, Tamil Brahmin, Tamil Nadu

Equipments Needed

• Mixer Grinder

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 6 people

Calories: 41kcal

Author: Sowmya Venkatachalam

Ginger Coconut Chutney is one of the interesting chutney made using Ginger. Unlike Andhra style ginger chutney (Allam Chutney), coconut is one of the key ingredient for this chutney in addition to the ginger. It goes well with Idli / Dosa and even Pongal

Print Recipe

Ingredients

• ▢ 3 tbsp Grated Coconut
• ▢ ¼ cup Ginger peeled and chopped
• ▢ 3 nos Green Chili
• ▢ 1 tsp Tamarind Paste or a small gooeseberry size tamarind (soaked in water)
• ▢ ½ tsp Salt adjust to your taste
• ▢ 1 tsp Grated Jaggery
• ▢ 1 tsp Oil

For Tempering

• ▢ 1 tsp Oil
• ▢ 1 tsp Mustard seeds
• ▢ Few Curry leaves

Instructions 

Preparation

• ▢
  Wash the Ginger, peel the skin and roughly chop the ginger.
• ▢
  Chop the Green chilies and keep it aside.

Making Chutney

• ▢
  Heat 1 tsp oil in a heavy bottomed pan. When the oil is hot, add chopped ginger and green chili.
• ▢
  Sauté them till they are golden brown. Take them to mixer jar. Allow the ingredients to cool off.
• ▢
  Add grated coconut, salt, jaggery in the mixer and grind to a fine paste

Tempering

• ▢
  Heat oil in a pan, add mustard seeds and when the mustard seeds starts to sputter, add tamarind juice along with the ground ginger paste and stir well
• ▢
  Allow the chutney to cook for a minute and remove from flame
• ▢
  The delicious ginger chutney is ready to serve with Dosa

Video

Nutritional Info

Nutrition Facts

Ginger Coconut Chutney

Amount Per Serving (1 tbsp)

Calories 41 Calories from Fat 20

% Daily Value*

Fat 2.2g3%

Sodium 0.8mg0%

Potassium 16.9mg0%

Carbohydrates 5.2g2%

Fiber 0.1g0%

Protein 0.2g0%

Calcium 5.1mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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Instructions with step by step pictures 

• Finely chop ginger and green chilli and keep it aside
• Heat some oil in pan, add chopped ginger and green chilli and fry for sometime and take this in a mixer
• Add grated coconut, salt, jaggery in the mixer and grind to a fine paste
• Heat oil in a pan, add mustard seeds and when the mustard seeds starts to sputter, add tamarind juice along with the ground ginger paste and stir well
• Allow the chutney to cook for a minute and remove from flame
• The delicious ginger chutney is ready to serve with Dosa

Inji(Ginger) Chutney

 

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!