Ginger Chutney


  • Fresh ginger – two pieces (1” length)
  • Red Chilli – 4
  • Bengal gram dhal – 1 tableslpoon
  • Urad dhal – 1 teaspoon
  • Asafotida – a pinch
  • Tamarind – a small gooseberry size
  • Jaggery – a small piece
  • Salt – ½ teaspoon or as per taste
  • Oil – 1 teaspoon

Put the oil in a kadai and fry the dhals, red chillies, asafetida. Add the ginger chopped in the same kadai. Fry for a while. Cool it and grind it along with  tamarind, jaggery and salt  to a coarse paste.



  1. Dear Kamala,
    Serendipity!!! I just happened to have lots of ginger in my fridge, nice tender roots too. Made half of it into this chutney and it was simply yummy. Great with dahi rice. will try your lemon ginger syrup also with the remaining half. Thanks!!

  2. Hi Usha,
    Thank you for your comment. The Lemon ginger juice is very effective and aid digestion.

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