The Big Boys Curry Book

Alle Chutney, Ginger Chutney

These simple canoes are a familiar sight in the Kerala backwaters

This is a South Indian chutney and is best made a few hours before needed.



  • 50g fresh ginger, chopped fine
  • 2 tbsp. desiccated coconut
  • 2 green chillies, chopped fine
  • Salt to taste
  • 1 tsp. sugar
  • 150g natural yoghurt


  • 2 tbsp. oil
  • 6 curry leaves
  • 3/4 tsp. mustard seed
  • 2 dry red chillies


  1. Beat all relish ingredients together and put into serving bowl.
  2. Heat oil, add Tarka ingredients.
  3. When mustard starts to crackle, remove oil from heat, cool slightly and pour over yoghurt mixture.
  4. Allow relish to cool in fridge before serving.

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