Ginger Chutney | Adrak Ki Chutney
Ginger chutney is made from ginger, chana dal, different spices and seeds.
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
- Take a frying pan and heat it on a low flame on your gas stove.
- Put 1 tbsp of white oil in it. You can use any white oil you want.
- 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.
- Stir them for about a minute to sauté them nicely.
- Notice the slight color change of the cumin seeds, and coriander seeds, and ensure that all other ingredients are cooked nicely.
- Then put about 15 to 20 pieces of dry red chilies into the pan.
- Stir continuously for about another minute or so until the chilies puff up.
- Now, take a clean grinder.
- Transfer the spices from the frying pan to the grinder.
- 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.
- Stir for about 5 to 6 minutes to fry them nicely.
- Then put about 15 small cloves of garlic into it. Sauté it nicely until the garlic turns soft.
- When both garlic and ginger are cooked nicely, transfer them to the grinder.
- Grind the ingredients once. Do not mind if it is coarse.
- Now, add ¼ cup of tamarind along with the little bit of water that you soaked them in earlier.
- Then add ¼ cup of jaggery to it. Grate the jaggery if it is a large chunk to get the exact amount.
- Follow it with 1 tsp of table salt.
- Grind the ingredients again, this time to a smooth paste.
- Check the consistency of the chutney. You may add a few teaspoons of water if you do not want a thick paste.
- Now, for tempering, put 4 tbsp of white oil in a bowl and pour it into a frying pan.
- 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.
- Stir them continuously.
- After about a minute of stirring you will see the spices and the curry leaves are fried nicely.
- At this point, add ¼ tsp of turmeric powder to it and stir it for about half a minute.
- 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.
- 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.
- Turn off the flame of the gas stove and remove the pan when the color of the chutney becomes darker.
- Transfer it into a bowl and your spicy ginger chutney is ready to consume.
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Notes
I always use fresh ginger to make this chutney at home. Do the same to optimize the flavor profile of your chutney.
My recipe allows making modifications to the number of dry red chilies according to your taste preference.
Do not rush while frying the spices in oil. Sauté them well to enhance the depth of the flavor in your chutney.
I prefer a thicker ginger chutney. However, you can add some water while grinding if you want a thinner consistency.
Prepare the tadka carefully. Ensure the oil is hot before adding the ingredients. Do not skip the turmeric. It renders the authentic earthy undertone to the chutney.
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
%
Sugar
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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