Ginger Chutney Recipe - Alle Chutney Konkani Recipe | Amchi Vasari

 

Ginger Chutney (Alle Chutney)

Ginger chutney, known as 'Alle Chutney' in Konkani, is a flavorful blend of ginger, green chili, tamarind, and grated coconut. The dominant ingredient is ginger, giving the chutney its unique taste. It pairs well with maida dosa and rava idli, and when ground slightly dry, it can also be served as a side dish with rice. This chutney doesn't need tempering as we want to retain the flavor of ginger.

Other Chutney Recipes:

1. Coconut Chutney
2. Hinga/Asafoetida Chutney
3. Piyava/Onion Chutney
4. Alle/Ginger Chutney

Serves: 2

Ingredients:

1. Grated coconut - 70 gram (1 cup)
2. Green chili - 2 (3 gram)
3. Ginger - a small piece (3 gram)
4. Tamarind - a pinch
5. Salt - ½ tablespoon
6. Oil - 1 teaspoon
7. Water - 50 ml to grind
8. Water - 50 ml to wash grinder

Method:

1. This step is optional. In a pan, heat 1 teaspoon oil, add in the broken green chili and fry for a minute on low flame till it changes color.
2. In a wet grinder or mixer grinder, add in the grated coconut, fried green chili, tamarind, ginger, salt and water. Grind to coarse paste. Transfer it to a bowl.
3. Wash the grinder adding little water and add it to the chutney. Adjust the consistency.
4. This chutney doesn't need tempering as we want to retain the ginger flavor. Ready to serve.
5. You can serve it with maida dosa or rava dosa. Little dry chutney can be served with chapati or with rice as side dish.
6. Point to note: If you store the leftover chutney in refrigerator it doesn't taste good(fresh). So try to finish it.

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