Ginger Chutney | Side Dish for Idli, Dosa and Adai | Startup Cooking

GINGER  CHUTNEY | SIDE DISH FOR IDLI, DOSA AND ADAI | SIDE DISH FOR BREAKFAST | STARTUP COOKING

Here with another super side dish recipe for breakfast, The Ginger Chutney. The flavor of ginger with the tangy tamarind makes this Ginger Chutney. It goes very well with Idli, Dosa and Adai.  It tastes little spicy and tangy. There are several different versions of Ginger Chutney that you will find online. This is my home town version.  We can refrigerate this chutney for 4-5 days. Follow my step-by-step photo recipe to prepare Ginger Chutney. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

Looking for more chutney recipes ? 

• Tomato garlic chutney

• Andhra style peanut chutney

• Tomato chutney

• Onion tomato peanut chutney

• Raw onion coconut chutney

• Coconut chutney

• Walnut Chutney

• Coriander chutney

• Pottukadalai chutney

RECIPE FOR GINGER CHUTNEY

Course       : Sidedish for Breakfast

Cuisine      : South India

Author       : Jayashree Karthik

Prep Time  : 5 min

Cook Time : 15 min

Total Time  : 20 min

INGREDIENTS

• 4 red chili 🌶 (my red chilli is very spicy one)

• 1 inch tamarind

• 1.5 tbsp sesame oil

• 1/4 tsp mustard seeds

• 1/2 tsp Urad Dal

• 1/2 tsp bengal gram dal

• 1 spring curry leaves

• 1.5 tbsp grated ginger

• 1 tomato - chopped

• salt as needed

PROCEDURE

• soak tamarind and red chilli in 1/4 cup hot water for 10 minutes

• transfer into mixer grinder

• grind to a smooth paste and keep it aside

• heat sesame oil in a cast iron wok

• add mustard seeds, allow to crackle

• add urad dal and bengal gram dal

• saute for few seconds or until it changes the color

• add curry leaves and allowed to turn crisp

• add grated ginger

• saute well in low medium flame, you will get nice aroma

• add chopped tomato and salt

• add ground tamarind red chilli paste

• saute well

• cover and cook in low medium flame until the mix thickens and oil separates from the chutney

• serve with idli, dosa and Adai

• store in refrigerator for 5 days

• if you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

Ginger Chutney with Step-By-Step Photo Recipe

soak tamarind and red chilli in hot water

for 15-20 minutes

transfer into mixer grinder

grind to a smooth paste

keep it aside

heat oil in a cast iron wok

add mustard seeds, allowed to crackle

add Urad Dal and bengal gram dal, saute for few seconds

add curry leaves

add grated ginger

saute for few minutes in low medium flame

add chopped tomato and salt

add ground tamarind and red chilli paste

cover and cook in low medium flame

cook until it thickens and oil separates from the gravy

serve with idli, dosa and Adai