5 from 1 vote

Ginger chutney is made from ginger, chana dal, different spices and seeds. Discover the secret to making ginger chutney at home reading my recipe.

Table of Contents

KEY TAKEAWAYS

Ginger chutney is an extremely versatile condiment.

Serve this chutney with idli, dosa, sandwiches, samosas, pakoras, chaat varieties, Indian bread, rice dishes, kebabs, tikkis, grilled meats, or a vegetable platter.
Store it in your fridge in an airtight container.
Ginger chutney tastes spicy and tangy with a little bit of sweet and earthy undertone.

Other similar chutneys are green ginger chutney, ginger garlic chutney, tomato ginger chutney, ginger tamarind chutney and carrot ginger chutney.

This chutney recipe was from a friendly tailor I visit for blouse alterations. One day, as I waited for my fitting, she opened her dabba and offered me a spoonful. I loved the taste. She proudly told me that it was her grandmother who actually taught her how to make this chutney. While she described the steps to make it, I wrote them down on a fabric slip.

I cooked it on a casual weekday. My husband said it was well balanced in taste, and my boys called it “sewing snack.” Now, it is our midweek relaxer. That visit reminded me that creativity runs in many threads—some stitched into clothes, some served on plates with legacy and charm.

How to Make Ginger Chutney? (Step by Step Guide with Images)

Step 1: Take a frying pan and heat it on a low flame on your gas stove.

Step 2: Put 1 tbsp of white oil in it. You can use any white oil you want.

Step 3: When the oil is hot enough, put ½ tsp of mustard seeds, ¼ tsp of fenugreek seeds, 1 tbsp of coriander seeds, 1 tbsp of black gram split (urad dal), 1 tbsp of split chickpeas (chana dal), and 1 tsp of cumin seeds in it.

Step 4: Stir them for about a minute to sauté them nicely.

Step 5: Notice the slight color change of the cumin seeds, and coriander seeds, and ensure that all other ingredients are cooked nicely.

Step 6: Then put about 15 to 20 pieces of dry red chilies into the pan.

Step 7: Stir continuously for about another minute or so until the chilies puff up.

Step 8: Now, take a clean grinder.

Step 9: Transfer the spices from the frying pan to the grinder.

Step 10: Now, put 2 tbsp of white oil again in the frying pan. When it is hot, put ¼ cup of fresh ginger, deskinned and chopped roughly, into the pan.

Step 11: Stir for about 5 to 6 minutes to fry them nicely.

Step 12: Then put about 15 small cloves of garlic into it. Sauté it nicely until the garlic turns soft.

Step 13: When both garlic and ginger are cooked nicely, transfer them to the grinder.

Step 14: Grind the ingredients once. Do not mind if it is coarse.

Step 15: Now, add ¼ cup of tamarind along with the little bit of water that you soaked them in earlier.

Step 16: Then add ¼ cup of jaggery to it. Grate the jaggery if it is a large chunk to get the exact amount.

Step 17: Follow it with 1 tsp of table salt.

Step 18: Grind the ingredients again, this time to a smooth paste.

Step 19: Check the consistency of the chutney. You may add a few teaspoons of water if you do not want a thick paste.

Step 20: Now, for tempering, put 4 tbsp of white oil in a bowl and pour it into a frying pan.

Step 21: Then, when the oil is hot, put ½ tsp of mustard seeds, ½ tsp of cumin seeds, 8 to 10 small cloves of garlic, 1 medium piece of dry red chili torn in small pieces, and 15 to 20 pieces or fresh curry leaves in the pan.

Step 22: Stir them continuously.

Step 23: After about a minute of stirring you will see the spices and the curry leaves are fried nicely.

Step 24: At this point, add ¼ tsp of turmeric powder to it and stir it for about half a minute.

Step 25: Now, add the chutney paste in small portions to the fried spices. Mix the spices nicely every time you pour a portion into the frying pan.

Step 26: When you have added it all, make sure the spices are mixed nicely and there is no oil left. Cook it for another couple of minutes for accurate tempering.