This coconut chutney is filled with goodness of fresh Mango Ginger root (Curcuma amada/ Ambe Halad) and fresh curry leaves, two strong medicinal and aromatic ingredients are blended together in this sweet, sour and spicy chutney. I made this chutney to serve with multi grain rice free mini uttappams. Scroll down to check the image of pot grown curry leaves my friend shared with me. Try this medicinal chutney to explore new flavors.
Manga Inji, Curry leaves infused coconut chutney with Uttapams.
Ingredients for medicinal Coconut chutney.
- 1 Cup - fresh grated coconut
- 3/4 Cup - fresh curry leaves
- 1/4 Cup - sliced fresh Mango Ginger / Ambe Halad root with skin.
- 3/4 Cup - water, add 1/4 cup more to adjust consistency.
- 2 Jalapeno chilies ( use tender chilies to avoid extreme heat, regular green chilies should be fine.)
- 1 garlic clove - sliced
- 2 Tb.spoon - chopped onion
- 1 Tb.spoon - Coconut oil
- 1.5 Tb.spoon - lemon juice
- 1/2 T.spoon - sugar
- 1/4 T.spoon - iodized fine sea salt
- Clean and thoroughly rub Mango ginger root skin under running water, slice off bruised and bad patches, roughly slice and keep it aside.
- Heat 1 tbsp coconut oil in a small pan, add sliced jalapeno chilies, saute over medium high heat for 2 minutes, stirring often. Any other type of green chilies can be used. If using smaller chilies saute for one minute.
- Next add 2 tbsp chopped onions and one sliced garlic, saute for 2-3 minutes over medium heat, stirring often. Add 3/4 cup curry leaves saute for two minutes then add 1 cup fresh grated coconut, mix well and quickly shutoff the heat. Allow to rest for 6-7 minutes.
- In a blender jar add curry leaf coconut mixture, 1/4 cup sliced fresh chopped Mango ginger root, 1.5 tbsp lemon juice 1/2 tsp sugar, 1/4 tsp salt, 3/4 cup water, (add more water if you don't like thick consistency.) Grind into fine paste. Taste for sweet and sour balance, add 2-3 pinches of sugar and more lemon juice to suit to your taste, also adjust salt level.
Other method to prepare this chutney : This chutney can be prepared in another method like we make traditional plain coconut chutney. Mix all listed ingredients except oil, garlic and onion in a blender, grind into fine paste, adjust sweet, sour, salt balance. Transfer chutney to metal or glass bowl. In a tiny pan heat 1 tbsp coconut oil, once hot add chopped onions, allow to sizzle for one minute or until onion pieces get slightly charred, quickly add sliced garlic, saute for 30 seconds. Put off the heat, pour tempering over chutney, mix well. (1/2 tsp Mustard seeds can be tempered before adding onions.)
Serve this Chutney with idli, Dosa, uttappams or with daily meals. I used left over chutney for preparing sandwiches. I applied 1 tbsp chutney over each square slice of bread, stacked thin sliced tomatoes and sliced onions. Sprinkled few finely sliced green chili pieces and shavings of Parmesan cheese. Pressed another bread slice over it. Sprayed oil over slices, pan roasted sandwich until both sides turned crisp and golden brown. Unique raw mango like aroma of Mango ginger made these sandwiches very tasty.
Pot grown curry leaves
Kadipatta-Ambe Halad Chutney