Ginger Chutney  is from Andhra Pradesh cuisine, it is a popular side dish in South India., I love ginger chutney for its amazing health benefits, especially as it is good for indigestion, morning sickness, muscle aches and soreness.

Ginger chutney goes well with idli/dosa, which is a sweet, spicy and bitter chutney. In Andhra Pradesh, they serve this with pesarattu and I personally like ginger chutney with adai.

Other Chutney Varieties – Paruppu Thogayal, Peanut Chutney, Hotel Style Coconut Chutney, Brinjal Chutney

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Ginger Chutney | Inji Chutney

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Ginger Chutney  is from Andhra Pradesh cuisine, it is a popular side dish in South India., I love ginger chutney for its amazing health benefits, especially as it is good for indigestion, morning sickness, muscle aches and soreness.

Course: Side Dish

Cuisine: Indian

Keyword: chutney, ginger chutney

Author: Sivagami Meganathan

Ingredients

• 1/2 cup Ginger
• 2 tsp Chana dal
• 5 Red chilis
• Few Curry leaves
• Small Marble sized Tamarind
• 1/2 tsp Jaggery
• 1 tsp Oil
• Salt as needed

To temper

• 1 tbsp Oil
• 1/2 tsp Mustard seeds
• Few Curry leaves

Instructions

1. Peel and chop ginger into small pieces.

2. Soak tamarind in water and squeeze the pulp and keep it aside.

3. Heat 1/2 tsp. of oil in a pan, add chopped ginger, sauté for a few minutes and keep it aside.

4. In the same pan, add remaining oil, add chana dal, roast till golden, add red chilis, cook for a minute.

5. Add curry leaves and turn off the flame.

6. In a mixer jar, add ginger, chana dal, curry leaves, tamarind pulp, salt and jaggery powder, grind it with a little water, make it a smooth paste.

7. Temper with mustard seeds and curry leaves.

8. Serve hot with idli or dosa.

Method

Step by Step Pictures

1. Heat 1/2 tsp. of oil in a pan, add chopped ginger, sauté for a few minutes, keep it aside.

2. In the same pan add remaining oil, add chana dal, roast till golden, add red chilis, cook for a minute. Then add curry leaves and turn off the flame.

3. Keep it aside.

4. Squeeze the pulp from the soaked tamarind.

5. In a mixer jar, add ginger, chana dal, curry leaves, tamarind pulp, salt and jaggery, grind it with little water.

6. Make it a smooth paste.

7. Temper with mustard seeds and curry leaves. 

8. Serve hot with idli or dosa.