This delicious ginger chutney is so good on dosas and idlis.
Ginger chutney is the perfect accompaniment for dosas and idlis. So this is the perfect chutney to make if you are preparing a dosa feast! Try it with masala dosas and you will be in dosa heaven! That said, this ginger chutney will give you the best poppadom experience of your life. You just don’t get chutneys like this in most curry houses.
How is ginger chutney made?
This is an easy recipe that will take you very little time to prepare.
This ginger chutney has a wonderful mix of flavours. The cooked dahl works amazingly well with the fresh ginger and the curry leaves added at the end finish it all off with an amazing aroma.
The tamarind is another great flavour in my ginger chutney which adds a very slight bitterness to the sweetness of the dahl and ginger. The mustard seeds I use add an extra dimension but make sure not to overcook them, they are ready as soon as they start to pop otherwise they will burn.
So give this delicious ginger chutney a try. You’ll be glad you did.
Step by step photos
If you love my Indian chutneys give my others a go:
- 4 tablespoons rapeseed oil
- 1 tablespoons white split urad dhal
- 1 tablespoon channa dhal
- 10 dried red Kashmiri chillies
- 4" piece of ginger - roughly chopped
- 1 teaspoon tamarind concentrate
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon black mustard seeds
- 10 fresh or frozen curry leaves
- Heat two tablespoons of the oil in a frying pan. When bubbly hot, add the chillies, urad dhal and channa dhal. Fry until the dhal is lightly browned and then pour into a blender or small food processor.
- Tip the chopped ginger into the pan and fry until lightly browned and fragrant.
- Place the ginger in the blender and with the roasted dhal, tamarind concentrate, sugar, and salt and blend with just enough water to make a thick paste. Spoon this into a serving dish.
- Pour the rest of the oil into a clean frying pan over high heat. When it is bubbly hot, pour in the mustard seeds. When these begin to pop, add the curry leaves.
- Fry for a further 30 seconds and then pour it all over the chutney. Ginger chutney can be served hot or cold.
I hope you enjoy this ginger chutney recipe. If you do give it a try, please don’t be a stranger. Leave a comment. I’d love to hear from you.