Ginger Chutney Recipe, how to make ginger chutney

Ginger Chutney Recipe, sweet, spicy & tangy chutney!


It is a sweet, spicy, tangy and restaurant style chutney. I know people go crazy for these type of chutneys especially in Andhra(allam pachadi). Ginger root or simply ginger, is widely used as a spice or a folk medicine in India.
My husband is a big fan of these chutneys while eating idly, dosa, guntapunugulu. so, I always make a batch of this ginger chutney and store it in refrigerator and it gets easier to serve when the time comes.

Adding jaggery while making this chutney could helps to balance out the flavours by bringing down the spiciness of ginger and chillies.
Serving Suggestions, serve this ginger chutney with idly, dosa, poori, roti.
Do give it a try and let know how it turned out for you. Store in an air tight container, leave it in refrigerator for shelf life and consume it in one month time.

Step by step pictures and procedure on how to make ginger chutney!

Prep time: 1min
Cooking: 5mins
Cooling time: 10mins
Cuisine: Indian/Andhra

Ingredients:

Ginger - 4 inches (washed, peeled & chopped)
Jaggery - 1 tbsp
Urid dal - 1 tbsp
Channa dal - 2 tbsp
Roasted chana dal - 2 tbsp
Mustard seeds - 1/3tsp
Methi seeds - 5 to 6
Dried red chillies - few
Tamarind pulp - 2tsp
Turmeric a pinch
Tomato pickle - 2tsp
Boil & cooled Water - 30ml to 50ml (to get required consistency)
Salt to taste
Oil - 1tsp

Method:

Tamarind pulp:

Take 60g of tamarind with 1/2 cup of water ,add a pinch of turmeric and bring it boil. Reduce flame to low medium and boil it until it reduces 2/3rd of its water. Off the stove, cool it completly and leave it for later use.
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1.) Take a frying pan, add oil and roast ginger and keep aside. Now roast urid dal, chana dal, roasted dal until golden colour or until nice aroma releases and keep it aside. Finally, roast red chillies, mustard seeds and methi seeds for few seconds. Let the roasted dal and spices cool down completely.
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2.) In a bender, add all the above roasted items following with tamarind pulp, tomato pickle, jaggery and pulse once to make coarse paste. Add enough water, salt and pulse it until smooth paste. Taste it at once and adjust the salt and water level.
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3.) Ginger chutney is ready and store in an air tight container.


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