Ginger Chutney
A zesty and pungent Andhra-style chutney where fiery ginger meets tangy tamarind. This versatile condiment is perfect with idli, dosa, or rice, adding a spicy kick to any meal.
For 8 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.Heat 1 tsp of oil in a small pan over medium heat.
- b.Add the chopped ginger and sauté for 3-4 minutes until it turns light golden and fragrant.
- c.Remove the ginger from the pan and set it aside.
TIPSautéing the ginger well is key to mellowing its sharp, raw bite. - 2
Step 2
- a.In the same pan, add the urad dal, chana dal, and dried red chilies.
- b.Dry roast on low heat for 2-3 minutes, stirring continuously, until the dals are golden and aromatic.
- c.Turn off the heat and let them cool completely.
TIPRoasting on low heat prevents the lentils from burning and ensures they are evenly cooked. - 3
Step 3
- a.In a blender jar, combine the sautéed ginger, roasted dals and chilies, tamarind paste, and salt.
- b.Add 2-3 tablespoons of water to start.
- c.Blend to a thick, smooth paste, adding a little more water only if needed to get the blender moving.
TIPScrape down the sides of the blender to ensure everything is ground evenly. - 4
Step 4
- a.Heat the remaining 1 tsp of oil in a small tadka pan.
- b.Add the mustard seeds and let them splutter.
- c.Add the curry leaves and asafoetida, and fry for a few seconds until the leaves are crisp.
- d.Pour this tempering over the blended chutney.
- 5
Step 5
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use tender, young ginger for a less fibrous texture and a milder flavor.
- 2Adjust the number of red chilies to control the heat level. For a vibrant color without excessive heat, use Kashmiri red chilies.
- 3The chutney's flavor deepens and improves after a day, so making it ahead of time is a great idea.
- 4Store in a sterilized, airtight glass jar in the refrigerator for up to 2 weeks. Always use a clean, dry spoon.
- 5Add water very sparingly while grinding to achieve a thick, paste-like consistency.
Adapt it for your goals.
Jain
Omit the ginger. You can use raw banana or green plantain as a base instead. Increase the amount of asafoetida for flavor.
quickQuick
Use 2 tablespoons of ginger paste instead of fresh ginger to save on preparation time.
healthyHealthy
To further reduce sodium, use only a tiny pinch of salt and add a squeeze of lemon juice at the end for extra tang.
Why this is on our healthy list.
Aids Digestion
Ginger is a powerful digestive aid that can help soothe the stomach and reduce nausea.
Anti-inflammatory Properties
The active compound in ginger, gingerol, has potent anti-inflammatory and antioxidant effects.
Boosts Flavor Naturally
This chutney adds a burst of flavor to meals without relying on excess salt, sugar, or fat.
Frequently asked questions
Yes, Ginger Chutney is quite healthy. Ginger is well-known for its anti-inflammatory and digestive properties. This recipe is low in calories and fat, and contains no added sugar.