Jan 28, 2014

Ginger Chutney

Chilly weather calls for spicy and comfort food. Truly a recipe from Andhra, this chutney is  served as  main accompaniment with pesarattu. 

Ginger chutney is a delicious and a spicy chutney made from freshly cut ginger root which stir fired and ground with several other Indian condiments. It is an exceptional dipping sauce (chutney) to elevate flavors with any Indian breakfast recipes  and deep fried fritters. 


1 1/2 cups of Ginger, chopped
2 tsp Channa dal
2 tsp Urad Dal
3-4 Red Chilies (byadagi variety is very tasty)
Marble sized Tamarind, cut into small pieces
2 tsp Jaggery (gur)
2 tsp oil

For tempering ~
 2 tsp Oil
1 tsp mustard seeds
A sprig of Curry leaves


  • Saute channa dal, urad dal and red chilies with oil on a preheated pan until it turns golden brown. Next add tamarind and ginger root, saute on medium heat for 10 minutes until ginger softens. Let it cool

  • Make a smooth paste of above ingredients with jaggery and salt. Adjust thickness by adding enough water

  • Temper it in oil, mustard seeds and curry leaves

  • Refrigerate and store it in an air tight container. It can last upto one week. Use a dry spoon for every use

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