Description
Spicy ginger chutney. An excellent side dish for steaming idlis, dosai, pesarat and plain curd rice.
| Ingredients | |
|---|---|
| 15 cnt | 1′ piece ginger |
| 2 no | Red chillies |
| 2 no | Green chillies |
| 2 tsp | Urad dal |
| ½ tsp | Fenugreek seeds |
| ½ tsp | Mustard |
| ½ tsp | Cumin seeds |
| 10 nos | Curry leaves |
| 1 Lemon Sz | Tamarind |
| 1 tsp | Jaggery (powdered) |
| ¼ cup | Gingelly oil |
| ¼ tsp | Asafoetida |
| Salt (as per taste) |
Instructions
Soak tamarind in hot water and take thick pulp. Keep it aside.
Heat oil in kadai. Fry ginger in oil for a minute. Remove from kadai before it turns brown.
In same oil add mustard, after it splutters add red chillies, green chillies, fenugreek seeds, urad dal, cumin seeds and curry leaves. Fry for 2 minutes. Remove from heat.
Grind ginger with fried red chillies, green chillies, mustard, fenugreek seeds, cumin seeds and curry leaves with out water. Then add tamarind pulp and jaggery. Grind well. Chutney is ready. You can store this chutney for 2 weeks in the fridge.
Goes well with steaming idlis, pesarat, dosai and curd rice.
Source
Sudha
Comments
9 responses to “Ginger chutney”
Kavi tried this yummy chuntney agian today for idly…Cameout yummicious……
Have a great day
Kavi,
I tried your ginger chutney today, it was awesome. The combination of ginger, tamarind and jaggery gave a unique taste.. Good combo for adais, dosa varieties. Thanks for sharing this recipe.
Thanks for ur feedback abhi.
what do you mean by 15 cnt?
Hi , it means 15- count 1" ginger piece.
Do you know carrot & ginger chutney….i had it a couple of time at my friends place…. dont know the exact ratio of it,,,, thanks in advance
I don't have any idea Manoo. Anyway i'll ask my friend and let u know. Bye.
Hi Abhi, was waiting for ur comment. Thank u. Ya very tasty chutney. Try it and let me know.
Kavi,
I always like this chutney whenever I tasted in hotel, but did not have the recipe to try, will try and let you know thanks for posting.