🇮🇳 Indian Vegetarian

Ginger Chutney

Name: Ginger Chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Cuisine: Indian
Ingredients: to taste Salt; 100 g Ginger; 1 tsp Mustard Seeds; 3 Dried Red Chilies; 1 tbsp Tamarind Paste; 1 tsp Neutral Oil; 2 tbsp Jaggery

🇮🇳 Indian

The side that runs the show — ginger chutney turns plain rice or hot idli into a full meal. Ready in 15 minutes including prep.

Prep 10 min Cook 5 min Serves 6 Easy

Ingredients

Saltto taste
Ginger100 g
Mustard Seeds1 tsp
Dried Red Chilies3
Tamarind Paste1 tbsp
Neutral Oil1 tsp
Jaggery2 tbsp

Optional extras

Fresh Cilantroto finish

Instructions

1
Prepare the main — roast, fry or grate as the tradition asks; colour is flavour here.
2
Grind everything to the texture you like: silky for the table, rustic for the banana-leaf plate.
3
Taste and balance salt, sour and heat — a chutney should wake the meal, not fight it.
4
Temper the mustard seeds and curry leaves in hot oil and pour over the top.
5
Serve fresh; it keeps two days refrigerated if it lasts that long.

Chef's tip

A spoon of cold water while grinding keeps the blade from heating the oils.

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Watch how it's made

Video: spicy ginger chutney for idli & dosa | allam chutney | chatpata adrak ka chatni for breakfast · on YouTube