Ginger Chutney Recipe
An Introduction To Ginger Chutney Recipe
Ginger chutney is one of the classic Indian recipes which claim to have its origin from the Indian Subcontinent.
Ginger chutney is a delicious coarse paste made from a mixture of coconut, curry leaves and other spicy condiments that are fried gently with ginger as its main ingredient.
We all know the tantalizing flavour of ginger and it is needless to say the impact it has on our tongue when it is prepared as chutney.
It makes wonderful accompaniment for rice, idli, dosa and roti. Moreover, it is an all purpose dip for pakora, aloo vada and samosa. It can also be paired with any type of porridge and it just tickles your taste buds to want for more even in the very first bite.
Ginger production:
India produces the best quality ginger and about seventy percent of the production is contributed by Kerala. It is one of the frequently used spices in food and as well as medicine in India. In addition to that, India is the largest producer and exporter of ginger to more than fifty countries.
Ginger's climatic conditions:
Ginger grows well in tropical climate and the prevalence of high humidity is preferred for its growth and it requires a moderate rainfall. It is a perennial crop and it is widely grown in the states of Karnataka, Gujarat, Orissa, Meghalaya, Assam and Arunachal Pradesh.
Its medicinal properties:
Ginger contains a substance named `Gingerol` which has quite a lot of medicinal properties. It is an indispensable ingredient in any Indian household, that comes as an immediate rescue in hand for any kind of common illness. Generally, in the day to day life it is used to combat fever, common cold, sore throat, indigestion and nausea. Traditionally, our ancestors used to prepare a syrup with ginger which the Tamilians call as `Inji surasam` and they have passed on to generations that till now Indians have the habit of preparing this Inji surasam and store in refrigerator for months and use as instant remedy for common illnesses. Refer my blog for this medicinal recipe Inji Surasam.
Ginger chutney :
Ginger chutney makes an awesome side dish for Indian breakfasts like Idli, dosa, appam, kuzhi paniyaram, oothappam and pesarattu. It also tastes delicious with hot steamed rice and rasam. Ginger chutney recipe is famous in the states of Tamil Nadu, Andhra Pradesh and Karnataka. The mixture of Indian condiments like asafoetida, green chillies, curry leaves with fresh ginger make this dish all the more palatable and it is given both to kids and adults as well to improve digestion. Each region has its own version of ginger chutney recipe and here I have given the style of Southern districts of Tamil Nadu, wherein the ginger chutney comes with a slight difference. Let us see the method of preparing this traditional Indian recipe of ginger chutney with popular Indian spices and lentils.
Ingredients Required To Make Ginger Chutney Recipe
How To Make Ginger Chutney Recipe
Take 100 grams of fresh ginger and wash it well. Peel off the skin and cut them into pieces.
Wash the curry leaves and keep it.
Place a saucepan in the stove and turn the flame on.
When it is heated, just sprinkle a few drops of gingelly oil to it.
Add four to five green chillies to the saucepan and roast them for a second or two.
Tip in half a teaspoon of urad dhal to it and stir for a minute.
When it starts turning light brown, add half a teaspoon of chana dhal to it and keep stirring in medium flame.
Now, lower the flame and just transfer these roasted ingredients to a plate and keep the sauce pan again in the stove.
Add the grated ginger and stir in.
Just do it for a minute and it is enough if you just get the flavour out of it.
At this stage, sprinkle a pinch of asafoetida / hing to it.
Finally, add the grated coconut and roast it for a minute approximately till the aroma of coconut comes out.
Now turn off the stove and let it cool for some time.
Add the ingredients that have been cooled down to a food proccessor and sprinkle a little water to it.
Next you add two pinches of tamarind along with half a teaspoon of jaggery and the required salt.
Now you blend it to a coarse paste and sprinkle a little more water if you find it necessary to get the desired consistency.
Transfer it to a bowl.
Now the classic Indian spicy ginger chutney is ready to eat.
Serve it with steamed rice with a lavish spread of ghee and sizzling hot tomato rasam with a papad on a rainy afternoon.
Tips To Follow To Make Ginger Chutney Recipe
- As ginger is the key ingredient in this recipe, choose fresh ones to make flavorful ginger chutney.
- Curry leaves are added in the equal proportion with ginger in order to reduce the pungent flavour of raw ginger.
- While roasting the ingredients, do it completely in low or medium flame in order to prevent the ingredients from getting scorched.
- Tempering of ginger chutney recipe is optional and In most of the southern regions they take it plain as it tastes awesome as such.
- As you add tamarind to it you can store it in the fridge for two to three days approximately.
Ingredients
Directions
Take 100 grams of fresh ginger and wash it well. Peel off the skin and cut them into pieces.
Wash the curry leaves and keep it.
Place a saucepan in the stove and turn the flame on.
When it is heated, just sprinkle a few drops of gingelly oil to it.
Add four to five green chillies to the saucepan and roast them for a second or two.
Tip in half a teaspoon of urad dhal to it and stir for a minute.
When it starts turning light brown, add half a teaspoon of chana dhal to it and keep stirring in medium flame.
Now, lower the flame and just transfer these roasted ingredients to a plate and keep the sauce pan again in the stove.
Add the grated ginger and stir in.
Just do it for a minute and it is enough if you just get the flavour out of it.
At this stage, sprinkle a pinch of asafoetida / hing to it.
Finally, add the grated coconut and roast it for a minute approximately till the aroma of coconut comes out.
Now turn off the stove and let it cool for some time.
Add the ingredients that have been cooled down to a food proccessor and sprinkle a little water to it.
Next you add two pinches of tamarind along with half a teaspoon of jaggery and the required salt.
Now you blend it to a coarse paste and sprinkle a little more water if you find it necessary to get the desired consistency.
Transfer it to a bowl.
Now the classic Indian spicy ginger chutney is ready to eat.
Serve it with steamed rice with a lavish spread of ghee and sizzling hot tomato rasam with a papad on a rainy afternoon.
