Posted on by ruchi

Ginger Chutney

Ginger Chutney
ruchi

July 1, 2012

Ginger Chutney is deliciously sweet, sour and hot, all at the same time. Love it with South Indian dishes.

Preparation Time: 15 minutes
Servings: Not Applicable
Difficulty: Easy

Ingredients

Grated Fresh Ginger 2 tbsp
Grated Fresh Coconut 4 tbsp
Green Chillies 4
Tamarind Pulp 3 tbsp
Jaggery or Brown Sugar 2 tbsp
Salt 1/2 tsp
Vegetable Oil 1 tsp
Mustard Seeds 1 tsp

Method

  1. Peel and grate ginger finely.
  2. Chop green chillies finely.

  3. Saute ginger and green chillies in 1/2 tsp of oil for about 5 minutes.

    4. Saute ginger and green chillies

  4. Blend cooked ginger, jaggery, tamarind pulp, salt and coconut into a paste.

    5. Blend cooked ginger, jaggery, tamarind pulp

    Blend cooked ginger, jaggery, tamarind pulp

  5. Heat remaining 1/2 tsp of oil, add mustard seeds and cover the pan. Let the seeds pop.

    6. Crackle mustard seeds

  6. Once the seeds stop popping, add the ginger coconut paste to the pan and cook on medium heat for 5 minutes.

    7. Cook ginger coconut

  7. Ginger chutney is ready to serve.

    8. Ginger chutney is ready

Notes

  1. Adjust the jaggery, tamarind and green chillies as per your taste. It depends on how spicy, sour or sweet you like it.
  2. Feel free to add some water if it’s getting too thick for you. Adding a little water also makes the blending easier.
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Ginger Chutney
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