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

Ingredients:

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

Method:

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.