Ginger chutney | Hari Ghotra  

5.0/5 rating 1 vote

Ginger chutney

Athrak Chutney

  • Heat Hot
  • Dietary Info VEGETARIAN VEGAN LACTOSE-FREE
  • Prep 5 mins
  • Cook 10 mins
                             

This is a hot and warming chutney that's perfect for any snack (especially when it's cold)

Hari says

Chutneys are great to awaken the senses and this dish does not fail on that front. It is brimming with the warming freshness that can only come from root ginger and the delicious mouth tingling hit you only get from hot birds eye chillies (which if you are not used to I would recommend you reduce the number used to 1 or 2).

 

I find this is the perfect accompaniment to potato starters such as aloo tikki just because potatoes and ginger seem to have a partnership that really works together.

This style of chutney is very much an Andhra style of cooking where toasting lentils in the preperation gives a lovely texture along with the usual hot, sweet, sour balance that runs through many Indian chutney dishes.

  • Ingredients
  • Method
  • 1 tbsp coconut oil
  • 100g root ginger
  • 1 heaped tsp urid dhal
  • 10 dried birds eye chillies (use less to reduce the heat)
  • 4 tbsp tamarind paste
  • 1 heaped tsp jaggery (or brown sugar)
  • 1 tsp mustard seeds
  • 1 tsp salt (or to taste)
  • 1 tsp cumin seeds
  • 10 curry leaves

Method

  1. Wash the fresh ginger to remove any grit and slice into chunks.
  2. Heat just under one tbsp of coconut oil and add the urid dhal along with the dried chillies. Saute for 30 seconds until the dhal roasts and changes to a red gold colour. 
  3. Add the ginger and cook for five to six minutes until it has softened a little.
  4. Remove from the heat and stir in the tamarind.
  5. Let the mixture cool for a few minutes and pour into a blender with the salt, jaggery, and grind to a paste. You may need to add a little water to loosen the mixture.
  6. Add the remaining oil and heat before adding the mustard and cumin seeds. Once fragrant add the curry leaves.
  7. Put the blended ginger paste back into the pan and cook for a minute or two.
  8. Store in an air-tight container and keep refrigerated. This will keep for four to six weeks. 

Nutritional information

Typical values* per Serving
Calories165
Fat (g)10
of which saturates (g)7.8
Carbohydrates (g)19
of which sugars (g)15
Fibre (g)0.0
Protein (g)2.4
Salt (mg)3.9
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Hari Ghotra