Ginger Chutney Recipe | Adrak Ki Chutney

5 from 1 vote
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Enjoy your meals more with my vibrant ginger chutney! Packed with the bold essence of fresh ginger, this zesty condiment strikes the perfect balance between spice and sweetness.

In this concise guide, discover the secrets to crafting this culinary masterpiece and add a tantalizing kick to your dishes.

Get ready for a delightful journey through aromatic spices and the warmth of ginger and follow my guide to create this delectable ginger chutney.

Ginger Chutney

KEY TAKEAWAYS

  • Ginger chutney is a versatile condiment that pairs well with dosas, idlis, samosas, chaat, sandwiches, and more.
  • Elevate your snacks with a spicy and tangy kick by dipping samosas, pakoras, or chaat into this flavorful chutney.
  • Use ginger chutney as a marinade for grilled meats, adding a unique and delicious flavor to your favorite dishes.
  • Transform your sandwiches by spreading ginger chutney as a zesty and aromatic alternative to regular spreads.
  • Amp up the taste of rice dishes, from biryani to simple steamed rice, by serving them with a side of ginger chutney.

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.

A frying pan

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

Putting 1 tbsp of white oil in it

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.

Putting 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 frying pan

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

Stirring them

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

Slight color change of the cumin seeds, and coriander seeds

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

Putting dry red chilies into the pan

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

Chilies puff up

Step 8: Now, take a clean grinder.

A clean grinder

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

Transferred 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.

Putting 2 tbsp of white oil, 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.

Stirring them

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

Putting 15 small cloves of garlic into pan

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

Transferred them to the grinder

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

Grinding the ingredients once

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

Adding ¼ cup of tamarind

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

Adding ¼ cup of jaggery

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

Adding 1 tsp of table salt

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

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.

Checking the consistency of the chutney

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

Putting 4 tbsp of white oil

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.

Putting 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.

Stirring them continuously

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

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.

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Adding ¼ tsp of turmeric powder

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.

Adding the chutney paste in small portions to the fried spices

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.

The spices are mixed nicely

Step 27: Turn off the flame of the gas stove and remove the pan when the color of the chutney becomes darker.

The color of the chutney

Step 28: Transfer it into a bowl and your spicy ginger chutney is ready to consume.

Ginger chutney is ready

Pro Tips for Cooking Ginger Chutney

Freshness Matters: Opt for the freshest ginger available to maximize the chutney’s flavor profile.

Adjust Spice Levels: Tailor the number of dry red chilies to suit your spice preference. For a milder chutney, reduce the quantity.

Sauté to Perfection: Take your time sautéing the spices in oil; this step enhances their fragrance and depth of flavor.

Mind the Consistency: If you prefer a thinner chutney, add a few teaspoons of water during the grinding process until the desired consistency is achieved.

Tweak Sweetness: Adjust the amount of jaggery to your liking for a perfect balance of sweet and spicy.

Tempering Technique: When tempering, ensure the oil is adequately heated before adding mustard seeds and other tempering ingredients for a sizzling burst of flavor.

Turmeric Touch: The addition of turmeric in tempering not only imparts color but also contributes a subtle earthy note to the chutney.

Patience Pays Off: Allow the chutney to simmer after combining it with the tempering, enhancing its flavor and deepening the color.

Experiment and Enjoy: Feel free to experiment with the recipe, adjusting spice levels, sweetness, or even introducing unique ingredients to make it your own.

Ginger Chutney Storing Tips

Refrigerate Promptly: After preparing your homemade ginger chutney, store it in an airtight container and promptly refrigerate it to maintain its freshness.

Airtight Seal: Ensure the container has a secure, airtight seal to prevent any external odors from affecting the chutney’s flavor.

Use a Clean Spoon: Always use a clean, dry spoon when scooping out the chutney to prevent introducing moisture and contaminants.

Consume Promptly: While ginger chutney can last for several days in the refrigerator, its freshness is best enjoyed within the first week of preparation.

Freezing Option: If you plan to store for a more extended period, ginger chutney can be frozen in small portions. Thaw in the refrigerator before use.

How Does Ginger Chutney Taste?

Spicy Kick: The chutney delivers a robust and invigorating spicy kick, courtesy of the generous use of dry red chilies and fresh ginger. This lively heat adds an exciting element to every bite.

Sweet Harmony: Balancing the heat is a delightful sweet harmony derived from the addition of jaggery. This sweetness not only complements the spice but also brings a subtle caramelized undertone to the chutney.

Umami Richness: The combination of mustard seeds, fenugreek seeds, and other spices contributes to an umami richness, enhancing the overall depth of flavor and leaving a savory, satisfying impression.

Tangy Twist: Tamarind, soaked to perfection, introduces a tangy twist that cuts through the heat and sweetness, providing a refreshing and palate-cleansing element.

Garlic Infusion: The infusion of garlic adds a pungent depth, creating layers of flavor that unfold with each spoonful. It also brings a comforting warmth to the chutney.

Earthy Undertones: The tempering process, including cumin seeds and turmeric powder, imparts earthy undertones that ground the chutney, offering a well-rounded and harmonious taste experience.

Fresh and Zesty: Overall, the chutney boasts a fresh and zesty profile, thanks to the vibrant combination of ingredients. It’s a versatile condiment that elevates the taste of various dishes, adding a burst of homemade goodness to your culinary creations.

Ginger Chutney Featured Image

Ginger Chutney Alternatives

Though ginger chutney has a unique flavor, if you are specifically seeking an alternative to it, here are a few close ones that contain ginger as a key ingredient, thereby offering a gingerly taste to some extent.

Green Ginger Chutney: This specific chutney comes with a spicy, fresh, and vibrant taste profile due to its key ingredients such as fresh ginger, green chilies, and coriander leaves.

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Ginger Garlic Chutney: This chutney is a suitable alternative that offers a bold and pungent taste profile with a kick of ginger. It has fresh ginger, garlic cloves, and red chilies as its key ingredients.

Tomato Ginger Chutney: If you want a tangy and slightly sweet taste profile with a ginger-infused flavor, try this chutney. It has tomatoes, fresh ginger, and red chilies as its main ingredients.

Ginger Tamarind Chutney: Made mainly from fresh ginger, tamarind, and jaggery, this chutney will offer a sweet and tangy taste with a prominent ginger note.

Carrot Ginger Chutney: A little bit different, this chutney also offers a sweet and earthy taste with a ginger undertone and is typically made from carrots, fresh ginger, and green chilies.

What Dishes Can Ginger Chutney Be Served with?

Dosa and Idli: Spread ginger chutney on dosas or serve it as a side for dosas and idlis for an extra burst of flavor.

Samosas and Pakoras: Dip samosas or pakoras into ginger chutney to add a spicy and tangy element to these fried snacks.

Chaat Varieties: Drizzle ginger chutney over various chaat items like pani puri, sev puri, or bhel puri to enhance their taste.

Sandwiches: Use ginger chutney as a spread in sandwiches, especially those with grilled vegetables, paneer, or chicken.

Rice Dishes: Serve ginger chutney as a side for rice dishes such as pulao, biryani, or even plain steamed rice.

Kebabs and Tikkis: Pair ginger chutney with kebabs, tikkis, or cutlets to add a spicy and tangy kick.

Roti and Paratha: Enjoy ginger chutney with Indian bread like roti or paratha for a flavorful accompaniment.

Grilled Meats: Use ginger chutney as a marinade or a dipping sauce for grilled meats, adding a unique taste to the dish.

Veggie Platter: Include ginger chutney in a vegetable platter, offering a spicy and tangy option for dipping.

Recipe Card

Ginger Chutney Featured Image

Ginger Chutney | Adrak Ki Chutney

By Mita Mondal
Ginger chutney is a flavorful condiment made primarily with fresh ginger, spices, and other ingredients. It combines the bold essence of ginger with a balance of spice and sweetness, creating a zesty and versatile accompaniment.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiments
Cuisine Indian
Servings 15
Calories 103 kcal

Ingredients
  

  • ¼ cup Fresh ginger (deskinned and chopped roughly)
  • 3 tbsp White oil
  • ½ tsp Mustard seeds
  • ¼ tsp Fenugreek seeds
  • 1 tbsp Coriander seeds
  • 1 tbsp Black gram split (urad dal)
  • 1 tbsp Split chickpeas (chana dal)
  • 1 tsp Cumin seeds
  • 15 pieces Dry red chilies
  • 15 cloves Garlic
  • ¼ cup Tamarind (soaked in water)
  • ¼ cup Jaggery
  • 1 tsp Table salt

For Tempering:

  • 4 tbsp White oil
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 8 cloves Garlic
  • 1 piece Dry red chili medium
  • 15 pieces Curry leaves
  • ¼ tsp Turmeric powder

Instructions
 

  • Heat a frying pan on a low flame over your gas stove.
  • Add 1 tablespoon of any white oil you prefer once the pan is hot.
  • When the oil is heated, add ½ teaspoon of mustard seeds, ¼ teaspoon of fenugreek seeds, 1 tablespoon each of coriander seeds, black gram split (urad dal), split chickpeas (chana dal), and 1 teaspoon of cumin seeds.
  • Sauté the spices for about a minute until they release their aroma.
  • Observe a slight color change in the cumin and coriander seeds, ensuring all ingredients are nicely cooked.
  • Next, add 15 to 20 dry red chilies to the pan and continuously stir for another minute until the chilies puff up.
  • Using a clean grinder, transfer the sautéed spices from the pan into the grinder.
  • In the same pan, add 2 tablespoons of white oil and introduce ¼ cup of roughly chopped fresh ginger. Stir-fry for about 5 to 6 minutes until the ginger is well fried.
  • Add 15 small cloves of garlic and sauté until the garlic turns soft.
  • Once both ginger and garlic are cooked, transfer them to the grinder.
  • Grind the ingredients into a coarse paste.
  • Add ¼ cup of tamarind (including the soaked water), ¼ cup of jaggery (grated if in large chunks), and 1 teaspoon of table salt to the grinder.
  • Grind the mixture again until it reaches a smooth paste. Adjust the consistency by adding a few teaspoons of water if needed.
  • For tempering, heat 4 tablespoons of white oil in a pan.
  • When the oil is hot, add ½ teaspoon each of mustard seeds and cumin seeds, 8 to 10 small cloves of garlic, 1 medium piece of torn dry red chili, and 15 to 20 fresh curry leaves.
  • Stir continuously until the spices and curry leaves are nicely fried.
  • Add ¼ teaspoon of turmeric powder and stir for about 30 seconds.
  • Gradually add the chutney paste to the fried spices, mixing thoroughly after each addition.
  • Ensure the spices are well combined and no oil remains. Cook for a couple of minutes for proper tempering.
  • Turn off the gas stove when the chutney darkens in color.
  • Transfer the chutney to a bowl, and your spicy ginger chutney is now ready to enjoy!
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Notes

Fresh Ingredients: Always opt for fresh ginger, garlic, and spices for the best flavor. Fresher ingredients will elevate the taste of your chutney.
Adjusting Spice Levels: Control the heat of your chutney by varying the number of dry red chilies. If you prefer it milder, reduce the quantity, or increase for a spicier kick.
Sautéing Spices: Take your time while sautéing the spices in oil. This step enhances the fragrance and deepens the flavors, ensuring a more aromatic chutney.
Consistency Check: After grinding, assess the consistency of the chutney. Add water gradually if you prefer a thinner consistency, but keep in mind it should not become too watery.
Balancing Sweetness: Adjust the quantity of jaggery according to your taste preference. Some prefer a slightly sweeter chutney, while others might prefer it less sweet.
Tempering Technique: Ensure the oil is adequately heated before adding mustard seeds and other tempering ingredients. This technique infuses the chutney with aromatic flavors.
Cooking Duration: Allow the chutney to simmer after combining it with the tempering. This enhances its flavor profile and helps it attain a deeper color.
Experimentation: Feel free to experiment with the recipe. You can try adding unique ingredients or adjusting spice levels to make the chutney more suited to your taste.
Storage Tips: Once prepared, store the ginger chutney in an airtight container and refrigerate it promptly. Always use a clean spoon to serve, and consume it within a week for the best taste and freshness.
Remember, the key to a great ginger chutney lies in patience while cooking, the quality of ingredients used, and tailoring it to suit your personal preferences for taste and texture.

Nutrition Info (Estimation Only)

Nutrition Facts
Ginger Chutney | Adrak Ki Chutney
Amount per Serving
Calories
 
103
Calories from Fat 63
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Sodium
 
4
mg
0
%
Potassium
 
80
mg
2
%
Carbohydrates
 
10
g
3
%
Fiber
 
1
g
4
%
 
5
g
6
%
Protein
 
1
g
2
%
Vitamin A
 
354
IU
7
%
Vitamin C
 
42
mg
51
%
Calcium
 
29
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

In conclusion, the spicy and tangy allure of ginger chutney makes it a culinary gem, effortlessly enhancing a variety of dishes and snacks.

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Elevate your meals with this versatile condiment, bringing a burst of flavor to every bite.

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