Suitable for all constitutions. Supports healthy digestion. If experiencing pitta imbalance, add ghee to food in order to eliminate any pitta aggravation. May be consumed at all seasons and at any time during the day.
Ginger Coconut Chutney
Preparation – 10 minutes
Makes 2 cups
Spoon measurements are always heaped unless otherwise stated.
Ingredients
1 cup/80g dried shredded coconut
1 – 2 cups lukewarm water (start with 1 cup for right consistency)
¼ cup/25g toasted split channa dāl
1 tsp finely chopped ginger
½ – 1 red/green chili (according to taste and strength of chili)
3 sprigs fresh coriander
¼ tsp tamarind paste
1 tsp jaggery
½ tsp fine rock salt
Preparation
1. In blender, add coconut, dāl, ginger, chili, coriander, jaggery, salt and tamarind paste.
2. Add 1 cup water and grind until a thick paste, add water to adjust for desired consistency.
3. Adjust seasoning, adding more salt, sweet, sour (tamarind) or pungent (chili), as needed.
Serve
Once – twice a week with rotti, chapati, dosa or rice. Suitable morning or evening, in all seasons.
Variation
- Use 1 whole, grated fresh coconut.
