Ginger Chutney Recipe | How to Make Ginger Chutney | Startup Cooking


ginger chutney

Ginger chutney is a popular South Indian condiment for breakfasts. The main ingredients used to make this easy to make chutney are ginger, urad dal, bengal gram dal, red chillies, tamarind and jaggery. 

The flavor of ginger is perfectly balanced with sweetness of jaggery and tanginess from tamarind and spiciness from red chillies, finally its tempered with sesame oil based mustard seeds, urad dal, hing, curry leaves and crushed garlic.

In the Southern state of Andra Pradesh, Ginger chutney is also known as allam pachadi. This chutney is ideally had with idli, dosa, vada, pesarattu, uttapam, etc., 

Use tender and juicy ginger for best flavor. Do not fry the ginger for longer time as it will give a bitter taste. Just fry till the color starts to change to light golden. Sesame oil gives more flavor to the chutney so try to use sesame oil. You can also substitute with regular vegetable oil. 

Health Benefits: Ginger chutney is a great treatment for nausea and other digestive problems. It can also be used to treat muscle pain and respiratory problems. Eating ginger can cut down on fermentation, constipation and other causes of bloating and intestinal gas. Ginger contains antioxidants. These molecules help manage free radicals, which are compounds that can damage cell when their numbers grow too high.

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.

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ginger chutney


Coarse : Breakfast / Dinner

Cuisine : South Indian

Author : Jayashree Karthik

Prep Time : 5 min

Cook Time : 10 min

Total Time : 15 min

ginger chutney


  • 1 tsp oil
  • 1 tbsp bengal gram dal
  • 1 tbsp urad dal
  • 50g ginger - roughly chopped
  • 4 red chillies
  • small piece of tamarind
  • salt - to taste
  • small piece of jaggery
For Seasoning
  • 1 tsp oil
  • 1/4 tsp mustard seeds
  • 1/2 tsp urad dal
  • 1/4 tsp hing
  • 6 curry leaves
  • 6 garlic - crushed


  • wash ginger well, peel the skin and cut them in to small pieces
  • heat a tsp of oil in the pan, add bengal gram dal and urad dal and fry in low medium flame till it turns golden brown
  • then add roughly chopped ginger and saute for 2 minutes in low medium flame, next add red chillies and tamarind, saute them until they turn crisp
  • now switch off the flame and cool down the ingredients completely at room temperature
  • add all the cooled ingredients into the mixer jar along with little water and grind to slight coarse or smooth paste. Add more water if needed to bring to the right consistency
  • for seasoning, heat a tsp of oil in the pan and temper with mustard seeds, urad dal, hing, curry leaves and crushed garlic
  • add ground chutney into the pan along with salt and jaggery
  • mix well and cook for 30 seconds and then switch off the flame
  • serve this ginger chutney with idli, dosa, pesaratu or paniyaram
  • Enjoy!

  • don't fry the ginger for long time, because it makes the chutney bitter
  • adjust spice level according to your taste
  • store in refrigerator for up to 3-4 days
ginger chutney



heat a tsp of oil in the pan, add bengal gram dal 

and urad dal

fry the dals until golden brown for 1 minute in medium flame

add chopped ginger and red chillies, fry for few seconds

now add tamarind and fry for 10-20 seconds and 
then switch off the flame. 
cool down the ingredients to room temperature

transfer in to mixer jar along with salt

grind to a smooth paste

for seasoning, heat a tsp of oil in the pan, temper with mustard seeds and urad dal

add curry leaves and crushed garlic,
saute for few seconds

add ground chutney

mix well and cook for few seconds and then switch off the flame

Ginger Chutney

ginger chutney

Serve with idli, dosa, pesarattu or uthappam

ginger chutney

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