Ginger Chutney or Inji chutney is a sweet-spicy-tangy chutney and a variation from the regular cocnut and tomato chutneys that's usually made as an accompaniment for idly/dosa and other South Indian breakfast varieties.
This recipe was suggested to me by Radha (mu husband's aunt) when she had come over to our place. I managed to remember the recipe as she had mentioned and made it. It was a fab right at the first time.
Let's get going:
Recipe Courtesy: Radha M
Time required: Less than 30 min
What's Required:
How to Make:
Tips:
This recipe was suggested to me by Radha (mu husband's aunt) when she had come over to our place. I managed to remember the recipe as she had mentioned and made it. It was a fab right at the first time.
Let's get going:
Recipe Courtesy: Radha M
Time required: Less than 30 min
What's Required:
- Ginger - 3tbsp, peel, wash and cut into small pieces.
- Jaggery - 1/2 tbsp
- Red Chillies - 3-4
- Tamarind - a small piece
- Salt to taste
- Gingelly Oil - 3 teaspoons
- Mustard - 1/2 teaspoon
- Asafoetida - pinch
How to Make:
- Make a fine paste of of ginger, red chilies, tamarind. Do not add a lot of water. Ensure to maintain the consistency to make chutney.
- Heat a kadhai/wok and add oil.
- Add mustard, when it splutters , add asafoetida.
- Now slowly add the paste to the kadhai. Mix well.
- Add jaggery to the kadhai and mix well.
- Wait till jaggery melts and add salt.
- You will see the color of chutney change from light red to maroon or so.
- Once the color changes and jaggery has melted completely, turn off gas.
- Cool and serve with idly/dosa or any other breakfast dish. This chutney tastes amazing with Adai (dosa prepared with multiple pulses)
Tips:
- Ensure to wash ginger completely and peel off as much as you can. Make sure ginger is not very bitter, it will spoil the taste
- I added 4 red chillies, you can increase or decrease the quantity based on your spice meter.
- Since ginger will also add to the spice quotient, be careful while adding red chillies.
- The jaggery I used was very sweet, so I added only 1/2tbsp. Depending on the jaggery you use, adjust the quantity. If you are not sure, you can add sugar also and reduce the jaggery quantity. Add sugar while you are heating the chutney, so that it melts and mixes well.