Tamarind, ginger, and coconut grow throughout Kerala and so it is not surprising that someone thought to put them together in a chutney. When you taste it, you’ll believe that cooking axiom: what grows together, goes together.
Anna Zacharria’s Tamarind and Ginger Coconut Chutney Recipe
1 cup finely grated fresh or frozen coconut
2 Tablespoons sliced fresh ginger
2 small shallots, peeled and cut in quarters (grape-size)
20 fresh curry leaves
1 long mild green chili – cut in quarters
1 teaspoon salt
1 Tablespoon tamarind paste
1. Place all the ingredients in a mini-chopper food processor and pulse until the mixture is a coarse paste.
2. Transfer to a serving bowl and enjoy with fish especially.