Chutney can be consumed with roti, chapati, dosa, idli, and rice. It is recommended for all constitutions. It can be used once or twice a week, at any time during the day, and in all seasons.
For those suffering from Pitta imbalance(excess heat), a little ghee can be mixed into the food to eliminate any aggravation. One may spice the dish as per his natural inclination, adding or lessening the salty, sweet, sour (tamarind), and pungent (chilli) tastes.
tip
If you are having trouble finding the toasted chana dal, over medium heat, dry-fry ¼ cup split channa dal until fragrant and proceed as in the recipe.
variation
Replace the dried coconut with the grated coconut meat from one whole coconut.
Ginger Coconut Chutney
preparation 10 minutes
makes approximately 2 cups
The recipe was shared by our teacher, Ganapati Aarya, as part of the Jivana Yoga Programme.
I make this quick and tasty chutney whenever I make dosa or idli. The dry-roasted channa dal can be purchased from your local India store, and once you purchase it, everything comes together within minutes.
ingredients
1 cup/80g unsweetened dried shredded coconut
1 – 2 cups lukewarm water (start with 1 cup for correct consistency)
¼ cup dry roasted channa dal
1 tsp ginger, finely chopped
½ –1 red/green chilli (according to taste and strength of chilli)
handful of coriander leaves
handful of fresh mint leaves
¼ tsp tamarind paste
1 tsp sugar/jaggery
½ tsp fine rock salt
preparation
- Place the dried coconut, dal, ginger, chilli, jaggery, salt, and tamarind paste in an upright blender. Wash the coriander and mint leaves and add them to the ingredients.
- Add 1 cup water and grind until you have a thick paste; add more water until you have the desired consistency. The texture should be a bit coarse.
- Taste for seasoning, adding salt, sweet, tamarind or chilli, as needed.
Goodness shared from Stacey
