5 Condiment Chutney

This chutney was an instant idea that I got for dinner today; however, this combination of the ingredients is a familiar one to us as gravy-base. The proportion is what I have tweaked to give a chutney form; I basically tried to prepare ginger chutney and eventually added other ingredients. Ginger is the base and I added onion and garlic for flavour, tomato for tanginess and coconut for texture; it worked perfectly well. It is not only easy and tasty but also healthy because the ingredients are raw ground and sautéed minimally to keep nutrients intact. I cannot call it an invention but it definitely is an innovation.  Kundan just loved it.

Serves: 2
Preparation Time: 5 minutes
Cooking Time: 5 minutes

1.      Ginger – 4” piece
2.    Garlic – 6 cloves
3.    Shallots – 5
4.    Tomato – 1
5.     Coconut – 2 tbsp grated
6.    Gingelly Oil – 1 tbsp
7.     Mustard seeds – ½ tsp
8.    Asafoetida – 1 pinch
9.    Chili powder – 1 tsp
10. Turmeric powder – 1 pinch
11. Salt to taste
Step 1: Clean and roughly chop peeled ginger, garlic, shallots and tomato.
Step 2: Grind into a coarse paste the chopped condiments along with grated coconut.

Step 3: Heat oil in a pan, splutter mustard seeds, sprinkle a pinch of asafoetida and add the ground paste.

Step 4: Add enough salt, chili powder and turmeric and stir for few minutes.
Step 5: Serve with idli or dosa.


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