Ginger Chutney is deliciously sweet, sour and hot, all at the same time. Love it with South Indian dishes.
| Preparation Time: | 15 minutes |
| Servings: | Not Applicable |
| Difficulty: | Easy |
Ingredients
| Ginger | 100 gm |
| Dried whole red chilli | 10 gm |
| Tamarind | 60 gm |
| Jaggery | 100 gm |
| Oil | 2 tbsp |
| Chana dal | 1 tbsp |
| Urad dal | 1 tbsp |
| Coriander seeds | 2 tbsp |
| Methi (fenugreek) seeds | 1/4 tsp |
| Cumin seeds | 1 tsp |
| Salt | 1 tbsp |
| Water | 1/2 cup |
| Kari leaves | 15 |
| Mustard Seeds | 1 tsp |
Method
- In half the oil, fry all the dry spices on low heat till they are fragrant.
- Peel and chop ginger coarsely. Saute it in the same oil till golden brown.
- Blend sauteed spices and ginger with half cup of water in a smooth paste. Adjust the seasonings as per your taste.
- Heat remaining oil, add mustard seeds and cover the pan. Let the seeds pop.
- Once the seeds stop popping, add kari leaves and optionally dry red chillies and fry for a few seconds. Turn off the heat and pour the tempering over chutney.
- Ginger chutney is ready to serve.
- Adjust the jaggery, tamarind and green chillies as per your taste. It depends on how spicy, sour or sweet you like it.
- Feel free to add some water if it’s getting too thick for you. Adding a little water also makes the blending easier.
Notes
Summary
Recipe Name
Ginger Chutney
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 2 Review(s)