Fresh Ginger Root Chutney Recipe
- ½ cup (60 g) Fresh Ginger (Inji)
- 10 (15 g) Garlic cloves (Vellapoondu pallu)
- 7-8 Dry Red Chilies
- 5 g Tamarind (Puli) [just the size of a big gooseberry/periya nellikai]
- 10g Jaggery (Vellam) (a small piece)
- 1 tsp + 1 tbsp Oil (I use Iddhiyam Sesame Oil/Idhayam Nallennai)
- ½ tsp Salt, adjust to your taste
- ¼ tsp Black Mustard seeds (kadugu)
- ¼ tsp Urad dal
I do not have much to talk about this Inji Chutney Recipe (Ginger Chutney recipe) since it’s taken from the same magazine supplement like this Coriander seeds Chutney (Whole Dhaniya Chutney). I’ve tried many recipes from cookery shows but seldom tried any from magazine supplements. It’s because the recipes in magazines won’t have Step-by-step pictures . They wont have any detailed cooking instructions. We’ll have to imagine and cook whatever their instruction says . And the book from which I picked these chutney recipes was no difference. But still, I thought, why not give it a shot? Such a thought brought in this healthy Fresh Ginger chutney to my kitchen .
So what made me to stack this Ginger root chutney to my blog’s Chutney aisle? It’s its intense flavorful taste: While the tamarind takes care of the tartness, the ginger and the garlic cloves take care of the sharpness of the chutney; While the red chilies and ginger take care of the spiciness, the jaggery takes care to balance the taste by giving the right amount of sweetness to the chutney. Thus when it’s made with the perfect balance of all these ingredients, tasting this Injee chutney with homemade hot idlis is like enjoying the performance of a lively choir, with the solo high notes of the song taken care by the Fresh Ginger.
How to make Inji Chutney (Ginger Chutney for idli, dosa, paniyaram) – with Step by Step pictures
Set the ingredients to make Ginger chutney ready on the kitchen table. Peel, wash the garlic cloves. Lightly wash the tamarind and discard the seeds. Wash and scrap fresh ginger root and chop them into chunks. Scrap/pound some jaggery from jaggery ball and have it ready.
Keep a skillet on the stove in Medium flame. Add 1 tsp oil. Add the ginger, tamarind, chilies and garlic.
Start to sauté them. Saute the content until the red chilies are roasted and the ginger begins to release its aroma. Takes about 5-7 minutes.
Switch off gas and transfer the content to a plate so that it can cool before grinding.
Once the sautéed contents comes to room temperature, take a mixie (mixer grinder/blender) and add the sautéed mixture. Now add the jaggery piece and salt. Need not add water since the ginger and the garlic will give enough moisture to the grind the chutney. But if your blender finds it difficult to grind, you may add 1 to 2 tbsp water. Grind the mixture to a nice paste. Set aside. [You may do a taste check in midway of grinding and adjust the taste. More about it in Tips section below.]
Keep a small wok on the stove in Medium flame. Add 1 tbsp oil. When the oil is nicely heated, add the mustard seeds. Wait until all the mustard seeds pop. Then add the urad dal.
When the urad dal begins to turn brown, add the ground chutney. Mix well. Check salt. [Remember not to add too much of salt. Since we’ll be condensing the Chutney, adding more salt will make it taste salty later.]
Sauté the chutney well, say 7 minutes, until the chutney become thick releasing the oil. Switch off stove.
Transfer the chutney to a bowl. Let the chutney come to room temperature. Healthy Ginger Chutney is now ready to be served with hot Idlis and Dosais. I made super soft idlis and topped the Ginger chutney with an extra scoop of gingelly oil
3Ts [Tips | Tricks | Tactics and Secrets] to make tasty Ginger Chutney
Like how I always advice you, have additional red chilies sautéed. I always do a taste check in the midway of grinding any chutneys and if need be, add more chilies. People who are making this injee chutney for the first time, if you feel the chutney having a weird taste, the trick is to balance the taste by adding more jaggery if need be.
This Inji chutney has a long shelf life since we are sautéing the ingredients nicely and moreover there is no coconut or water added to this chutney! This Ginger chutney in fact tastes best the next day. It will have the flavors of ginger, garlic, jaggery and chilies well incorporated.
When you’re peeling ginger, I prefer not to use knife or peeler, because they peel the skin too much taking with them some essential juices. So try to use a spoon to peel scrap the ginger root’s skin.
The magazine supplement from which I took this recipe says, this Ginger Chutney helps to aid digestion and cure inappetence. So happy appetite
Mangala from Cooking.Jingalala.Org
Eat Well !