Ginger Chutney is Spicy, tangy, Sweet chutney recipe that is served as a dip with breakfast items like idli and dosa or with snacks items like egg paniyaram/Egg Bites. Ginger is good for digestion. I prefer serving this chutney with a heavy meal. This recipe tastes best when made with fresh and tender ginger. Fibrous or mature ginger might not taste good for this recipe.
Ginger has many medicinal properties and is good to use during monsoon and winter. Ginger helps in good relief from cold and congestion, relieves nausea, loss of appetite.
![Ginger Chutney](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney5.jpg)
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Ingredients
![Ginger Chutney](https://www.annslittlecorner.com/wp-content/uploads/2022/09/Ingredients.jpg)
- Ginger is the star ingredient of the Chutney. It has to be sauted slightly.
- Onion is added to balance the Pungent taste of Ginger
- Garlic is added for some added flavor.
- Tamarind and Jaggery Powder are added to balance the taste. Jaggery alternatives Jaggery Powder cab be replaced with Palm Jaggery or Brown Sugar.
- Oil Any neutral oil can be used for sauting
- Urad Dal and Channa Dal adds nice texture to the chutney
Step by step Photos
![Ginger Chutney step 1](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney-step-1.png)
1. Heat Oil in a Wok.
![Ginger Chutney step 2](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney-step-2.png)
2. Add in Channa Dal
![Ginger Chutney step 3](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney-step-3.png)
3. Add in Urad Dal.
![Ginger Chutney step 4](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney-step-4.png)
4. Add in Small Onion and saute them.
![Ginger Chutney step 5](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney-step-5.png)
5. Add in Ginger and dry red chilli.
![Ginger Chutney step 6](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney-step-6.png)
6. Add in Garlic Cloves.
![Ginger Chutney step 7](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney-step-7.png)
7. Add in Curry Leaves.
![Ginger Chutney step 8](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney-step-8.png)
8. Add in Asafoetida Powder.
![Ginger Chutney step 9](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney-step-9.png)
9. Add in Tamarind.
![Ginger Chutney step 10](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney-step-10.png)
10. Add in salt to taste.
![Ginger Chutney step 11](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney-step-11.png)
11. Add in Turmeric Powder.
![Ginger Chutney step 12](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney-step-12.png)
12. Saute until all the ingredients are cooked.
![Ginger Chutney step 13](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney-step-13.png)
13. Add in Jaggery Powder. Switch off the flame.
![Ginger Chutney step 14](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney-step-14.png)
14. Allow the Mixture to Cool down.
![Ginger Chutney step 15](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney-step-15.png)
15. Transfer the contents into a blender. Add Limited water.
![Ginger Chutney step 16](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney-step-16.png)
16. Add into a Smooth Paste.
![Ginger Chutney step 17](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney-step-17.png)
17. Heat oil in Tampering Pan. Add in Mustard and allow it to splutter.
![Ginger Chutney step 18](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney-step-18.png)
18. Add in Dry Red Chillis.
![Ginger Chutney step 19](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney-step-19.png)
18. Add in a Spring of Curry Leaves.
![Ginger Chutney step 20](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney-step-20.png)
19. Saute until the mixture is sauted well.
![Ginger Chutney step 21](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney-step-21.png)
20. Transfer the Blended Chutney into a serving bowl.
![Ginger Chutney step 22](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney-step-22.png)
21. Add the Tampering mixture into the chutney. This brings nice taste and flavour to the chutney.
Ginger Chutney
Ingredients
- 1 Tablespoon Oil
- 1 Tablespoon Channa Dal
- 1 tsp Urad dal
- 20 Small Onion
- 3 dry red chilli
- 2 inch Ginger Piece
- 10 Pods Garlic
- 2 Sprig Curry Leaves
- ¼ tsp Asafoetida Powder
- ¼ tsp Tamarind
- Salt to taste
- ½ tsp Turmeric Powder
- 1 tsp Jaggery Powder
- water as needed
For Tampering
- 1 tsp Oil
- ½ tsp Mustard
- 2 Dry Red Chilli
- 1 Sprig Curry Leaves
Instructions
- Heat oil in a wok.
- Add in Channa Dal, Urad dal, Onion, Ginger, Garlic, Dry Red Chilii, Curry Leaves, Asafoetida, Tamarind, turmeric and salt to taste and saute for few minutes.
- Add in Jaggery Powder and mix them. Switch off the flame.
- Allow the mixture to cool down completely.
- Add them into a blender. Add Limited water. Blend into a smooth paste.
- Transfer it into a bowl and set aside.
For Tampering
- Heat oil in a Tampering pan. Add in mustard, dry red chilli and Curry Leaves.
- Saute them and add into the Ginger chutney.
- Flavourful Ginger Chutney is now ready to serve.
Ginger Chutney is now ready to serve.
![Ginger Chutney](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney2.jpg)
Serving Suggestion
Ginger Chutney can be served with Idli Dosa or snacks. I served Ginger Chutney with Egg Bites as a dip. Ginger chutney can be served alongside curd rice as well.
How to store
This Chutney keeps good for 4-5 days in the Refrigerator if stored in a Air tight container and a clean spoon used each time.
![Ginger Chutney](https://www.annslittlecorner.com/wp-content/uploads/2022/09/ginger-chutney.jpg)
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