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 🙂 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 !!
Preparation time: 5 mins
Cooking time: 5 mins
Ginger – 2 tbsp (peeled and roughly chopped)
Jaggery/gur – 1 tbsp
Urad dal/minappapu – ¼ cup
Dry red chili – 3
Tamarind pulp – 2 tsp
Mustard seeds – ½ tsp
Asafoetida/hing – a pinch
Oil – 1 tsp
Salt – to taste
- Heat ½ 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.
- In the same pan, add the ginger and fry till it changes color. Transfer to the dal mixture and set aside.
- Once cooled, add the jaggery and salt to the ginger mixture and blend to a chutney consistency. Add water accordingly.
- Transfer to a bowl.
- Prepare the tadka by adding ½ tsp oil to the same pan used earlier and once hot, add the mustard seeds and hing. Fry till it pops up.
- Add this to the chutney, give a mix and serve with any south Indian breakfast recipes.