ody Ginger chutney( Inji chutney)

Ginger chutney( Inji chutney)

I love the ginger pickle which is served in marriage's in south india. It has an unique taste. I thought of trying it ,but i know my kid cant have it because of its spiciness . So i planned to prepare ginger chutney which all my family members can have. I prepares this as one of the side dish for dosa , i also like to have it with ven pongal too. Sounds wierd, but i like that combination.


Tamarind – Big Gooseberry Sized
Ginger – 1/4 cup
Red Chilli – 7
Fenugreek Seeds – 1/2 tsp
Mustard Seeds – 1 tsp
Broken urad dhal – 2 tbsp
Jaggery – 3 tbsp
Salt - as per taste
Turmeric Powder – 1/4 tsp
Asafoetida – a pinch
Curry Leaves – 3 stem


* Chop ginger into small small pieces.
* Soak tamarind in water .

          Take a kadai,add oil. Once the oil is slightly hot,add mustard seed and  broken urad dhal. Once the mustard seed pops, add fenugreek seeds.Fry till they brown,add red chilli and asafoetida . Fry for some more minutes.Finally add curry leaves and fry till curry leaves get crispier. Grind this mixer with raw ginger,turmeric powder,salt, jaggery and tamarind water. Grind it either it as thokku consistency or chutney consistency. If needed, finally can tamper this chutney with mustard seed and curry leaves.


* Some of them used to use the skin of ginger too,but in this recipe i removed it,
* Those who don't like raw smell of ginger can fry it in oil slightly and then grind it.
* Adjust red chilli according to the need and taste.


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