This Chutney came about completely serendipitously! I started off making something else, felt it was not going to be enough, added some coconut and the end result was this yummy Chutney.

Ginger Coconut Chutney

Ingredients:

• 1 cup coconut, grated
• 2 inch piece of ginger, peeled and chopped
• 1 onion, chopped
• A small lime-sized ball of tamarind
• 3-4 dried red chillies
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1 tsp coriander seeds
• 1 tbsp oil
• Salt to taste

Method:

• In a pan, heat the oil and add the mustard seeds. When they pop, add the cumin seeds, coriander seeds, fennel seeds, red chillies, ginger and tamarind and stir for a few minutes.
• Now add the onions and sauté till the onions turn translucent.
• Switch off the flame and let this cool down.
• Once cool, blend it together with the coconut, adding water as necessary and make it into a fine paste.
• Season with salt and serve with any Indian bread like dosas, idlis, rotis. It even goes well with breads.