GINGER CHUTNEY

''Alay'' is what we call for ginger chutney in konkani langauge. This is one of our traditional recipe that I prepared on 'sutham punnav'. We usually prepare them as a side dish with rice but some people like to have with dosa combination.Thesdays I prepare them offen for lunch as the main ingredient being ginger is my favourite and its very good for digestion , heartburn etc. You can make it any time within no minute.



INGREDIENTS.

1" Piece Ginger.

1/2 cup Grated Coconut.

2 Green chilli.

2 tbsp Curd.

Drop of Tamarind extract.

Salt to taste.

FOR SEASONING.

1 tsp Oil.

1 tsp Mustard seeds.

1/2 tsp Jeera.

4 to 5 Curry leaves.

METHOD.

Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water. Transfer them to one bowl. Add curd and mix.

Heat oil and add mustard seeds. When they start popping, add jeera and curry leaves. Fry for a little while. Pour this seasoning over chutney.

Another close up pic of my 'sutham punnav's' lunch served on banana leaf.

Enjoy!!