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Ginger Chutney




  • Ginger roots (2, skin removed)
  • Split black gram dal/urad dal (1 tbsp)
  • Bengal gram/Channa dal (1 tbsp)
  • Green chilly (1)
  • Dried red chilly (2)
  • Tamarind (lime size)
  • Jaggery (Grated)
  • Salt as per taste
  • Oil (2 tbsp)

For tampering :

  • Mustard seeds (1/2 tsp)
  • Fresh curry leaves (few)
  • Oil (1 tsp)


  1. Heat oil in a pan and add split gram dal/urad dal, bengal gram/channa dal and saute till it turns golden brown.
  2. Add red chilly, green chilly and saute.
  3. Add the ginger and saute till it changes color.
  4. Switch off the flame and add the jaggery, tamarind, salt and mix well.
  5. Grind it in a grinder and make a coarse paste.
  6. In a pan, heat oil, add mustard seeds.
  7. Once mustard seeds splutter, add curry leaves and saute.
  8. Add the ginger paste in the tampering and mix well.

Ginger chutney is ready to be served as a complement with snacks like idli, dosa, addai, etc.

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4 replies on “Ginger Chutney”

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