Delicious Ginger Dip Recipe
My grandfather would have loved this ginger chutney. He was a huge fan of ginger and this chutney is about as gingery as they get. I recommend serving this ginger chutney with homemade dosas and/or idlis. You’ll find recipes for both here on the blog.
I list my other chutney recipes below as I always think it is great to serve a few different chutneys to give a variety of flavours in which to dip your dosas or idlis.
I absolutely love dosas and make them all the time. They’re good on their own but when you serve them with a selection of different chutneys, it makes them really special.
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.
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.