Ginger Chutney, Allam Chutney, Inji Chutney Recipe

Ginger Chutney Recipe by GoSpicy.net Ginger Chutney Recipe by GoSpicy.net

Ginger Chutney/Inji Thuvaiyal - Spicy, tangy and sweet chutney made with fresh ginger, tamarind, jaggery, red chilli and lentil. This ginger chutney or allam chutney (in telugu) is from andhra cuisine and it is famous with pesarattu. But this chutney pairs very well with idli and dosai too.

You can store this chutney for 2 days at room temperature and another day or two in the refrigerator. If you want to store this longer than two days, add extra oil while tempering this. It can be made within 20 minutes and it is quite healthy too because of the ginger. Make this ginger chutney and have it with your any favorite item such as idli,dosai or pesarattu!!!

Ginger Chutney

Cuisine: South Indian | Category: Chutneys | Serves: 3 to 4

Prep Time: 10 min | Cook Time: 20 min

INGREDIENTS
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Ginger - 1/4 cup, peeled and chopped
Dry Red Chilli - 7
Kadalai Paruppu/Channa Dal - 1 1/2 tablespoon
Ulundhu Paruppu/Urad Dal - 1 tablespoon
Fenugreek Seeds - 1/2 teaspoon
Curry Leaves - 10 to 15 leaves
Tamarind - small lime size
Jaggery - 1 1/2 tablespoon, grated
Oil - 1 tablespoon
Salt - to taste
To Temper:
Oil - 1 tablespoon
Mustard Seeds - 1/2 teaspoon
INSTRUCTIONS
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1Take tamarind and put in the bowl with 1/4 cup of hot water. Or else you can microwave the tamarind with water for 30 seconds. Keep this aside for 10 minutes.

Ginger Chutney cooking steps by GoSpicy.net

2Meanwhile heat a pan with a tablespoon of oil. Then add channa dal, urad dal and fenugreek seeds. Stir often and roast till it becomes light golden color. Now add the dry red chilli and roast it too. Do this in low flame so that dals don't burn.

Ginger Chutney cooking steps by GoSpicy.net

3Then add in the curry leaves and roast till it gets crispy and well roasted. Transfer everything to a dry plate. In the same pan, add the peeled and chopped ginger. Saute it just for a minute(no need need to cook longer).

Ginger Chutney cooking steps by GoSpicy.net

4Remove it from the stove. Now, cool everything till it comes to room temperature. After that, take everything in a mixer. Take the tamarind with water and lightly squeeze the tamarind. You don't need to strain it. Add the tamarind pulp along with water to the mixer.

Ginger Chutney cooking steps by GoSpicy.net

5Add in the grated jaggery and enough salt. Grind this till it becomes thick smooth paste by adding little water. Transfer the chutney to a serving bowl.

Ginger Chutney cooking steps by GoSpicy.net

6Now, heat a pan with a tablespoon of oil. Once it becomes hot, add mustard seeds. Allow it to splutter. Then add the curry leaves, let it fry. Now remove it from flame and add the tempering to the chutney. Give it a mix and enjoy this delicious chutney!!

Ginger Chutney cooking steps by GoSpicy.net
NOTES

Add little water while grinding the chutney.

You can add extra chillies if you want this to be extra spicy.

Ginger doesn't need to be cooked while roasting it. Just saute it for a minute.

If you are going to keep this chutney for a few days, add extra tablespoon of oil while tempering. You can use sesame oil for this chutney.

You can reduce one or two red chilli with kashmiri red chilli to get the dark color.

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