Ginger Chutney

6 years ago | Home Cooking
Chutney is a spicy dip that is often found in several snacks and chat items in the northern as well as southern states of the Indian sub-continent. With a flavourful and spicy taste, it is a perfect side for most Indian breakfast items and can also be used as a spicy spread for making sandwiches or vegetable rolls. And, of course, just like every other dish out there, Chutney can be prepared of several varieties too, like Mint Chutney, Coconut chutney, or Onion Chutney. Today, we look at a recipe for a less popular but a really delicious variety, i.e. Ginger Chutney. It is a chutney that can be stored for 4-5 days in the fridge for later use.

Prep time: 5 minutes
Cook time: 10 minutes
Number of servings: 3-4 persons


Oil - 2 Tsp
Mustard seeds - 1/4 Tsp
Urad Dal - 1/2 Tsp
Red chilli - 6 nos
Few Curry leaves
Ginger - 2 large piece
Onion - 2 nos chopped
Tomato - 2 nos chopped
Tamarind - a small piece
Grated Coconut - 3 Tbsp
Salt to taste
Little Water
Oil - 1 1/2 Tsp
Mustard seeds - 1/4 Tsp
Urad Dal - 1/2 Tsp
Asafoetida powder - a pinch
Few Curry leaves


1. In a wide saucepan, add a little oil.

2. Add the mustard seeds and urad dal.

3. Once the mustard seeds start spluttering, add the red chilies and curry leaves.

4. Mix well for a moment, then add the ginger pieces and mix.

5. Now, add the chopped onions and saute until the onions turn transparent in colour.

6. Add the chopped tomatoes and mix well.

7. Add the small piece of tamarind and mix it in.

8. Now, add the grated coconut and some salt and mix it in well.

9. Cook for five minutes and then turn off the stove.

10. Let the mixture cool down, then grind it into a nice paste.

11. In the wide pan, heat some oil.

12. Add the mustard seeds and urad dal.

13. After a moment, add the asafoetida powder and curry leaves.

14. Once the mustard seeds start spluttering, add the ground chutney to the pan and mix well.

15. Your bowl of spicy Ginger chutney is ready to be served!

This chutney is great to be had with Dosa, Idli or chapati.