Thimare Chutney
Ingredients
Ingredients
- A handful of fresh thimare leaves
- The grated flesh of ½ a coconut
- 2–3 green chillies
- 2 garlic cloves
- A ¼-inch piece of ginger
- A little tamarind
- Salt, to taste
- Very little water, as needed for grinding
- A tiny piece of jaggery, optional, for Mom's variation
Instructions
Method
- Prepare the leaves. Pick over the thimare leaves, wash thoroughly and drain.
- Grind the chutney. Grind the leaves with the grated coconut, green chillies, garlic, ginger, tamarind and salt. Add only enough water to help the mixture come together. You can use a grinding stone or a small wet-grinding jar.
- Keep it thick. Scrape down the sides as needed and grind to your preferred texture, keeping a thick consistency for ganji.
- Taste and serve. Adjust the salt. If making Mom's variation, grind in a tiny piece of jaggery. Serve with ganji or rice. There is no finishing tempering in this recipe.
Notes
- Prabha Shetty aunty's version is the recipe here; the jaggery is Mom's variation.
- A handful of leaves and half a coconut are the measures in my original post. Adjust the chillies and salt to taste.
- Use very little water, particularly when serving with ganji or pez.
- Use a grinder attachment intended for wet ingredients; a small jar is convenient for this batch.