July 28, 2012

Ginger / Inji Chutney | Side dish for Idly, Dosa, Pesarattu

Ginger/Inji Chutney


When I think of making a chutney I truly get reminded of my Mom. No kidding she prepares so many varities of chutneys. I love each one of them. She used to prepare atleast 3 chutney's and sambar for our weekend breakfast. Every chutney would have a unique taste and I always try to recreate them. Shweets once said that Mom your green(coriander) chutney does not taste like the one paati makes. I did try my best though !! If you are a lover of flavorful chutneys then you got to try this Ginger/Inji Chutney.

Ginger/ Inji Chutney is a flavorful chutney. So many different ingredients with entirely different tastes go into it making this a winner. Spiciness from the red chillies, tanginess from the tamarind, sweetness from the jaggery, mild taste from the ginger makes the chutney burst with different flavors. This chutney can be used as a side dish for the South Indian Idly, Dosa or the Pesarattu.

Ginger/Inji Chutney

Preparation Time - 15 minutes

Serves - 4

Ingredients

Ginger - 1 big piece around 3 inches
Grated Coconut - 2 tbsp
Urad dal/Ulutham paruppu - 2 tbsp
Channa Dal/Kadala paruppu - 2 tbsp
Roasted gram/Pottu kadalai - 1tsp
Tamarind - small piece
Jaggery - 1 tsp
Dry Red Chiilies - 4 -5 no
Salt - as needed

For Tempering

Oil - 1 tsp
Mustard - 1 tsp
Curry Leaves - 1 sprig

Preparation
  • Wash and scrape the outer skin of the ginger. Grate the ginger.
  • Wash the tamarind piece.
Method
  • Heat 1 tsp oil in a kadai and add the urad dal, followed by the chana dal.
  • Roast in medium high flame until they turn golden brown.
  • Add the dry red chiilies and saute well.
  • Next add the grated ginger and saute well.
  • Switch off the flame and allow the contents to cool.
  • To a mixer jar add the grated coconut, jaggery, tamarind, salt, roasted gram and the roasted contents.
  • Grind the contents by adding little water until it reaches slightly coarse consistency.
  • Transfer the contents to a bowl and add little water and mix well.
  • Heat remaining 1 tsp oil, add mustard and allow it to splutter then add curry leaves and remove from the flame.
  • Add the seasoning to the chutney.

Notes
  • Adjust spice level according to your taste.
  • Little tip on reheating the chutney after refrigerating - Boil water in a heavy bottomed vessel. Switch of the flame and place the container with the chutney over the boiling water.This way chutney will be fresh. Do not microwave or reheat you chutney it will lose its taste

Reactions:

18 comments:

Hi ,

Looks delicious !!!

And Do collect your

SunShine Blog Award at

www.southindiafoodrecipes.blogspot.in

EnjoYYYY !!!!

Hi ,

Looks delicious !!!

And Do collect your

SunShine Blog Award at

www.southindiafoodrecipes.blogspot.in

EnjoYYYY !!!!

wow delicious chutney,love to have with hot idly...

Healthy chutney and nice clicks...

spicy and delicious chutney....nice presentation :)

Delicious and healthy one...
http://recipe-excavator.blogspot.com

Very yummy and wonderful combo for pesaratu. Beautiful presentation and cute bowl too

Perfect chutney for dosas,love it

I have one in archive. will try ur version soon..

wow.. finger licking chutney recipe

Delicious chutney..
pls visit and follow my space in your free time..
Shabbu's Tasty Kitchen

That looks truly yum! Pair it with steamng hot idlis or dosais, and you have the perfect tiffin!

I love ginger in my chutney.Your recipe sounds great

Yummy chutney with awesome clicks

Event: DIsh name starts with N

making it this weekend...looks amazing
Tasty Appetite

Made this this morning. A perfect side dish for dosas. Truly finger licking, delicious chutney. Thanks for sharing.

/*Related Posts with Thumbnails*/