Ginger Chutney

Ginger chutney is a tangy and spicy condiment made with fresh ginger, spices, and other ingredients. It is commonly used in Indian cuisine as a side dish or accompaniment to various snacks and meals. Ginger chutney can be made in different variations. The basic recipe usually includes ginger, garlic, tamarind, jaggery or sugar, red chili powder, and salt. Some variations also include ingredients like onions, tomatoes, and mustard seeds. The chutney can be ground to a smooth or coarse texture, depending on personal preference. It can be served with dosas, idlis, samosas, pakoras, or as a spread on sandwiches or wraps. The ginger in the chutney adds a sharp and spicy flavor. Other ingredients balance it out with sweetness and tanginess. Overall, ginger chutney is a delicious and versatile condiment that adds a kick to any dish.

How to make

Ginger Chutney is a flavorful condiment made by first frying dhals, red chilies, and asafoetida in hot oil until aromatic. Chopped ginger is then added and sautéed for a few minutes. After cooling the mixture, it is blended with tamarind, jaggery, and salt to form a coarse paste. This chutney offers a delightful balance of spicy, tangy, and sweet flavors, perfect for pairing with various dishes.

Ginger Chutney

Recipe by S Kamala

Course: ChutneyCuisine: Indian, TamilDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

5

minutes

Ginger chutney is a tangy and spicy condiment made with fresh ginger, spices, and other ingredients. It is commonly used in Indian cuisine as a side dish or accompaniment to various snacks and meals.

Ingredients

• Fresh ginger – two pieces (1” length)

• Red Chilli – 4

• Bengal gram dhal – 1 tablespoon

• Urad dhal – 1 teaspoon

• Asafoetida – a pinch

• Tamarind – a small gooseberry size

• Jaggery – a small piece

• Salt – ½ teaspoon or as per taste

• Oil – 1 teaspoon

Directions

• Pour oil into a kadai and heat it up. Once hot, fry the dhals, red chillies, and asafetida until they release their aromas. Add chopped ginger to the same kadai and sauté for a few more minutes.
• Allow the mixture to cool down. Once it’s at room temperature, combine it with tamarind, jaggery, and salt in a blender. Process until you achieve a coarse paste, making sure to blend all the ingredients well.