Apr 5, 2012

Ginger Chutney

Have you ever wondered why my blog has tons of Chutney recipes? The reason is simple, it is because of my Chutney Lover, VJ. How much ever effort i put in making a full main course, but the simple chutney and dal makes his soul satisfying meal.  You think Lucky Me... and I can't deny that :-). Usually most of the chutney recipes I do it for VJ, but today this specific one I made it for myself. Yes, literally I craved for this one today. Don't know why, may be the abundant ginger sitting in my fridge or my childhood memories must have sparked in my mind while I am preparing my favorite breakfast Dosa, today. 

Ginger Chutney
When I was a kid, during those busy weekend mornings, when mom don't have energy to make anything or if we have unexpected guest at home, we get to order the tiffin (breakfast) from a hotel (tiffin & coffee place). And my pick with out any thought is 'Masala Dosa', and usually in those parcels, we get two type of chutneys to go with one is our routine coconut chutney and the other one is ginger chutney. It is not same as Ginger pickle, but made freshly with Green Chilies and Tamarind. Because of it's tarter and spicy taste we can not eat ginger chutney a lot like other breakfast chutneys. But sure it has nice flavor in it. Because of this my mom won't make it for our usual break fast items like Idli or Dosa. That's why whenever we get those parcels from hotel we get to taste and cherish the chutney.

The following is the interesting quote I come across while researching the goodness and health benefits of  this powerful herb.“Eat more radish in winter and ginger in summer, you will not need doctor’s prescriptions.” The Chinese believe that ginger will keep the stomach cool, it is beneficial to eat some ginger in summertime.The recent medical research also proven that Ginger can cure from Cancer to Migraines.

Then why late, we are in the perfect season to taste this superb chutney, and here it is sharing for you. Enjoy!

Ginger  - cubed - 1/2 cup
Tamarind  Paste - 1/2 cup
Gud (Brown Sugar) - 1 cup
Green Chilies - 5 or 6 ( medium)
salt - 2 tbsp


  • Wash and peel the ginger. pat it dry and cut it into small cubes.
  • Make Tamarind Paste by placing the tamarind in  1/2 cup of water and set it on high for 1 min in the microwave. Let it cool and squeeze and extract the paste by discarding all the seeds.

Grind Ginger along with Green Chilies, Brown Sugar, Tamarind Paste in the Mixie or Blender. Add little water as required and add salt in between in small amounts. Taste and adjust salt and sugar according to your taste. and now make the Indian Tempering and mix it in the chutney.

Now you have made perfect companion for your morning breakfast items idly or dosa and it keeps your tummy cool in this hot summer. ;-)

Glad, I have bought that ginger in excess unintentionally, which inspired me to make this Chutney today. And when I had it with my favorite Dosa, that made my soul satisfying breakfast. :-)

Take care until we meet here again..



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