Ginger Chutney is a flavorful blend of spice, tang, and sweetness, making it a perfect dip for breakfast dishes like idli, dosa and, as well as various snacks. Ginger, known for its digestive benefits, I often pair this chutney with heavier meals. The best flavor comes from using fresh, tender ginger. This chutney is typically enjoyed in small amounts, to enhance the overall taste. While it’s commonly served alongside coconut chutney during breakfast, it also complements Curd Rice, dal rice or rasam rice beautifully. This chutney is especially beneficial during the monsoon season, as it helps keep the body warm and is known for its medicinal properties, providing relief from cold, congestion, and nausea.
Ginger Chutney is best suited to be served along with a heavy meal.
I like serving Ginger chutney with Egg bites in Breakfast.
Ingredients
Here is the list of ingredients use for ginger chutney.
- Ginger is the star ingredient of the Chutney. It has to be sauted slightly.
- Onion/Shallots is added to balance the Pungent taste of Ginger.
- Garlic is added for some added flavor.
- Tamarind and Jaggery Powder are added to balance the taste. Jaggery alternatives Jaggery Powder can be replaced with Palm Jaggery or Brown Sugar.
- Oil Any neutral oil can be used for sauting
- Urad Dal and Channa Dal adds nice texture to the chutney
See recipe card for quantities.
Instructions
Step 1: Heat oil in wok.
Step 2: Add in Channa Dal
Step 3: Add Urad Dal
Step 4: Add shallots
Step 5: Add Dry Red Chilli
Step 6: Add in Ginger and Garlic
Step 7: Add in Curry Leaves and Asafoetida Powder.
Step 8: Add in Tamarind.
Step 9: Add Turmeric Powder.
Step 10: Saute them until the ingredients are cooked well.
Step 11: Add Jaggery Powder.
Step 12: Switch off the flame and let it cool down.
Step 13: Transfer the ingredients to a Blender add in required water.
Step 14: Blend the Chutney.
Step 15: For Tampering Heat oil in a Tampering pan. Add mustard and allow it to splutter.
Step 16: Add Dry Red Chillis.
Step 17: Add in Curry Leaves
Step 18: Roast them.
Step 19: Transfer the chutney into a bowl.
Step 20: Transfer the tampering into the chutney
Ginger chutney is now ready to serve
Pairing
These are my favorite dishes to serve with [this recipe]:
📖 Recipe
Ginger Chutney
Ingredients
- 1 Tablespoon Oil
- 1 Tablespoon Channa Dal
- 1 Teaspoon Urad Dal
- 20 Small Onion
- 3 Dry red Chilli
- 2 inch Ginger
- 10 Pods Garlic
- 2 Sprig Curry Leaves
- ¼ teaspoon Asafoetida Powder
- ¼ Teaspoon Tamarind
- Salt to taste
- ¼ Teaspoon Turmeric Powder
- 1 Teaspoon Jaggery Powder
- Water as Required
For Tampering
- 1 Teaspoon Oil
- ½ Teaspoon Mustard
- 2 Dry Red Chilli
- 1 Sprig Curry Leaves
Instructions
- Heat oil in a wok add in Channa Dal, and Urad dal and roast them.
- Add onion, ginger, garlic, asafoetida powder, tamarind, turmeric powder, Curry Leaves, salt and saute them.
- Once the ingredients are cooked well add in Jaggery Powder.
- Cool down the mixture and transfer it to a blender.
- Add required water and blend them into a smooth paste.
For Tampering
- Heat a tampering pan.
- Add in oil once it is hot add in mustard and allow it to splutter.
- Add in dry Red chilli and Curry Leaves.
- Roast them and add it to the Ginger chutney.
Video
Storage
Ginger chutney can be stored in the refrigerator 4 to 5 days
FAQ
Ginger chutney is a great way to enjoy its potent anti-inflammatory properties, which help promote digestion, ease menstrual cramps, and fight the symptoms of arthritis. What's more, it's great for your bones too.
Yes it is ok to eat Ginger Everyday but moderation is the key.
Ginger chutney, is commonly paired with breakfast staples like idlis, dosas but it also complements other dishes such as parathas, rotis, and rice. This zesty chutney not only enhances the flavor of meals but can also be enjoyed in small servings as a delightful taste booster.
It can be used to enhance the taste of other dishes, such as rice, or as a dip for snack like egg bites.
Leave a Reply