Sunday, December 8, 2013

Ginger Chutney

#GingerChutney  #InjiChutney : I generally use very small quantity of ginger ( inji ) in upma, lemon rasam, more kuzhambu, muttaikose koottu, etc.,... for its aroma and to enhance the taste of that recipe. Most of the times I do not use ginger since my daughter does not like its taste. But when she happened to taste ginger chutney at a friends' home in Germany who is from Andhra Pradesh, India, she liked the taste. She asked me to learn it from her friend's mother. I immediately called her and noted down the recipe.
The method is to saute ginger well in oil and roast red chilly and urad dhal in oil. Then grind with jaggery, salt and tamarind. It has to be kept on fire by adding oil till it looses its water content completely to increase its shelf life.
I made the chutney and but did not stir fry over fire. The chutney was very tasty and happened to be an excellent side dish for pongal, upma, dosai, idly,..... and also very good when mixed with white rice. Let me present how I made this chutney.

Inji Chutney [ Ginger Chutney ]

Ingredients :
Inji [ ginger ]

2 inch long piece                                      Ginger
2 Tsp                                                     Urad Dhal
3 ( Adjust )                                             Red Chilly
Small Amla size ball                                Tamarind
2 Tsp                                                     Jaggery
3/4 Tsp                                                  Salt
1 Tsp                                                     Oil

Method :
Keep a kadai on slow flame with 1/2 Tsp of oil.
Roast red chilly and urad dhal.
Transfer into mixer jar when dhal turns golden color.
Add another 1/2 Tsp of oil and add ginger pieces.
Saute well and finally saute tamarind for few seconds.
Transfer into same mixer jar.
Allow to come to room temperature.
Add other ingredients and initially grind without adding water.
Then add little water and grind into a smooth paste.

Taste a little bit and adjust salt and jaggery.
Transfer into a bowl.

Inji Chutney [ Ginger Chutney ]

Enjoy with Pongal, Idly, Dosai, Upma, etc.,....
Take hot white rice in a plate, add enough chutney and mix well with a dash of gingelly oil ( till / sesame oil ). Relish with sambar or vathakuzhambu. Ah! Aha!.... too good!....

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