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Ginger Chutney Recipe

Yields1 ServingPrep Time5 minsCook Time5 minsTotal Time10 mins

Ginger chutney is one of the classic Indian recipes which claim to have its origin from the Indian Subcontinent.

ginger-chutney

 100 g Ginger (fresh)
 ½ cup Coconut (fresh & grated)
 5 No Green Chilli
 ½ tsp Urad Dhal
 ½ tsp Chana Dal
 1 pinch Hing / Asafoetida
 1 cup Curry Leaves
 ¼ tsp Gingelly Oil
 2 pinches Tamarind
 Salt as Required
 Water as Required
Wash The Veggies For Ginger Chutney Recipe
1

Take 100 grams of fresh ginger and wash it well. Peel off the skin and cut them into pieces.

2

Wash the curry leaves and keep it.

Dry Roast The Ingredients To Make Ginger Chutney Recipe :
3

Place a saucepan in the stove and turn the flame on.

4

When it is heated, just sprinkle a few drops of gingelly oil to it.

5

Add four to five green chillies to the saucepan and roast them for a second or two.

6

Tip in half a teaspoon of urad dhal to it and stir for a minute.

7

When it starts turning light brown, add half a teaspoon of chana dhal to it and keep stirring in medium flame.

8

Now, lower the flame and just transfer these roasted ingredients to a plate and keep the sauce pan again in the stove.

9

Add the grated ginger and stir in.

10

Just do it for a minute and it is enough if you just get the flavour out of it.

11

At this stage, sprinkle a pinch of asafoetida / hing to it.

12

Finally, add the grated coconut and roast it for a minute approximately till the aroma of coconut comes out.

13

Now turn off the stove and let it cool for some time.

Blend The Ingredients For Ginger Chutney Recipe
14

Add the ingredients that have been cooled down to a food proccessor and sprinkle a little water to it.

15

Next you add two pinches of tamarind along with half a teaspoon of jaggery and the required salt.

16

Now you blend it to a coarse paste and sprinkle a little more water if you find it necessary to get the desired consistency.

17

Transfer it to a bowl.

18

Now the classic Indian spicy ginger chutney is ready to eat.

19

Serve it with steamed rice with a lavish spread of ghee and sizzling hot tomato rasam with a papad on a rainy afternoon.