Ginger Chutney Recipe (South Indian Style)
Ginger chutney, a popular accompaniment in South Indian cuisine, is a flavorful and tangy side dish that pairs wonderfully with dosas, idlis, and other breakfast staples. The combination of ginger, jaggery, tamarind, and a variety of spices creates a balanced chutney that is spicy, sweet, and tangy all at once. Whether you’re serving it with crispy dosas or enjoying it as a tangy dip, this chutney adds an irresistible depth of flavor to your meal. Hereβs how you can prepare this delightful Ginger Chutney in your own kitchen.
Ingredients for Ginger Chutney
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh Ginger (peeled and chopped) | 40 grams | Fresh ginger adds a zingy flavor. |
| Jaggery (grated or chopped) | 40 grams | Adds sweetness and balances the spice. |
| Tamarind (soaked and pulp extracted) | 30 grams | Adds tanginess and depth. |
| White Urad Dal (split) | 2 teaspoons | Provides texture and a nutty flavor. |
| Black Cumin (Kala Jeera) | 1/2 teaspoon | Adds a warm, earthy flavor. |
| Fenugreek Seeds | 1/4 teaspoon | Adds a slight bitterness that complements the other flavors. |
| Dry Red Chilies | 2-3 whole | For heat and smokiness. |
| Mustard Seeds (Rai) | 1/4 teaspoon | For tempering and a mild tangy flavor. |
| Whole Black Pepper | 6-7 whole | Adds a peppery kick. |
| Sesame Seeds (optional) | 1/8 teaspoon | Adds a mild, nutty flavor (optional). |
| Asafoetida (Hing) | A pinch | Enhances the aroma and flavor. |
| Curry Leaves | A few sprigs | Adds a fresh, aromatic flavor. |
| Salt | To taste | For seasoning. |
| Oil | As required | For tempering and frying. |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Cuisine: South Indian
Course: Side Dish
Diet: Vegan
Instructions for Making Ginger Chutney
-
Temper the Spices
Begin by heating oil in a pan over medium heat. Once the oil is hot, add the black cumin, whole black pepper, fenugreek seeds, dry red chilies, and white urad dal. Fry the mixture until the urad dal turns golden brown and the spices release their aromatic fragrance. -
-
Grind the Chutney Base
Transfer the tempered spices into a blender. To this, add the freshly chopped ginger, grated jaggery, tamarind pulp, and salt. Add 1 tablespoon of water to help with the grinding process. Blend everything into a smooth, thick chutney. Once ground, transfer the chutney into a serving bowl. -
Prepare the Tempering for the Chutney
In the same pan, heat a little more oil. Add mustard seeds, asafoetida, curry leaves, and dry red chilies to the pan. Let them cook for about 20 seconds, allowing the mustard seeds to pop and the spices to infuse the oil. -
Combine and Serve
Pour this tempering over the prepared chutney and mix well. This final touch enhances the chutney with a burst of flavor from the mustard and curry leaves. -
Serving Suggestions
This ginger chutney is best served with Ghee Roast Dosa, Keerai Sambar, and a hot cup of Filter Coffee for a traditional South Indian breakfast. It also pairs beautifully with idlis, vadas, or even as a side dish with rice.
Tips for the Perfect Ginger Chutney
- Adjust Spice Levels: You can increase or decrease the number of dry red chilies based on your preference for heat.
- Consistency: If you prefer a thinner chutney, you can add a little more water while grinding.
- Optional Ingredients: If you like a nutty flavor, you can add a few sesame seeds while grinding the chutney or in the tempering for extra crunch.
- Storage: This chutney can be stored in an airtight container in the refrigerator for up to 4-5 days.
This Ginger Chutney brings together the aromatic heat of ginger, the sweetness of jaggery, and the tartness of tamarind to create a perfect balance of flavors. Whether itβs served as part of a South Indian breakfast or as a flavorful dip, this chutney will elevate any dish it accompanies.
