Jan 132015
 
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When I shared my recipe for vada/garelu, I mentioned that I would be sharing the recipe for ginger chutney soon, so here it is πŸ™‚ Ginger chutney goes excellent with medu vada/garelu and also with any south Indian breakfast like dosa and idly. The sweet and tanginess matches very well with the intense flavor of ginger and the overall combination is awesome to the palate, try this out next time when you make any south Indian breakfast !!

Check out my other chutney recipes too – onion chutney, coriander chutney, tindora(dondakaya) chutney, bell pepper chutney etc.

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Serves:Β 2

Preparation time: 5 mins

Cooking time:Β 5 mins

Ingredients:

Ginger – 2 tbsp (peeled and roughly chopped)

Jaggery/gur – 1 tbsp

Urad dal/minappapu – ΒΌ cup

Dry red chili – 3

Tamarind pulp – 2 tsp

Mustard seeds – Β½ tsp

Asafoetida/hing – a pinch

Oil – 1 tsp

Salt – to taste

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Procedure:

  1. Heat Β½ tsp oil in a pan and add the urad dal and dry red chili. Fry till the dal changes color. Transfer to a plate, add the tamarind pulp and set aside to cool.
  2. In the same pan, add the ginger and fry till it changes color. Transfer to the dal mixture and set aside.
  3. Once cooled, add the jaggery and salt to the ginger mixture and blend to a chutney consistency. Add water accordingly.
  4. Transfer to a bowl.
  5. Prepare the tadka by adding Β½ tsp oil to the same pan used earlier and once hot, add the mustard seeds and hing. Fry till it pops up.
  6. Add this to the chutney, give a mix and serve with any south Indian breakfast recipes.

  5 Responses to “Ginger Chutney – for vada/dosa/idly”

  1.  

    Looks awesome <3

  2.  

    Love ginger chutney, I used to make it with pesarattu. Been long, your new page looks lovely Poojita πŸ™‚ Best wishes!!!

  3.  

    The chutney is a definite try! Can imagine flavour burst of the tangy and the sweet ingredients…

    Do check out my new post on ‘by the window’ strawberry shake @ https://noodles4thoughts.wordpress.com/2015/01/08/by-the-window-strawberry-shake/ if you would like to.

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