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
Get all your ingredients together before starting. It makes things a lot easier.
Fry the lentils and dry chillies in oil until the lentils become a couple of shades darker. Be sure to stir often so that nothing burns. Pick the chillies out first.
Transfer the chillies and lentils to a blender with a slotted spoon.
Now add the ginger to the pan and fry it to soften some. Stir often so that it fries equally on all sides.
Transfer the ginger to your blender with the lentils and chillies. Add the sugar, salt and tamarind concentrate.
Blend to your preferred consistency. This can be really smooth if you blend it more.
Heat the remaining oil over a medium-high heat and stir in the mustard seeds. When they begin to crackle, stir in the curry leave and fry for about 30 seconds.
Pour this oil over the chutney and serve.
You are going to love this chutney!
If you love my Indian chutneys give my others a go:
Coriander & Coconut Chutney
Tomato Chutney
Coriander & Mint Chutney
Coconut, Tomato & Chilli Chutney
Tomato, Onion & Chilli Chutney
Spicy Coriander Chutney
Garlic Chutney
Ginger Chutney For Dosas & Idlis
Ingredients
- 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
Instructions
- 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.
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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.
James Levett
Friday 7th of May 2021
Just finished making this for a friend. When I poured the mustard seed mixture over the chutney there seemed of oil. I would appease your advice as what to do. Do I mix the oil with the chutney? Thanks James
Dan Toombs
Saturday 8th of May 2021
Hi James
Yes. Just mix it all together. Really good!