Ginger Chutney Recipe

Ingredients

• 2 cups (400g) fresh ginger, peeled and chopped 2 cups (400g) fresh ginger, peeled and chopped
• 1 cup (240ml) tamarind pulp 1 cup (240ml) tamarind pulp
• 1 cup (200g) jaggery (or brown sugar) 1 cup (200g) jaggery (or brown sugar)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds 1 teaspoon coriander seeds
• 1 teaspoon red chili flakes 1 teaspoon red chili flakes
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 28g, 24g
• Protein: 1g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a pan over medium heat.
2. 2.
   Add the mustard seeds, cumin seeds, and coriander seeds. Sauté until they start to crackle.
3. 3.
   Add the chopped ginger and sauté for 2-3 minutes until fragrant.
4. 4.
   In a separate bowl, mix the tamarind pulp, jaggery (or brown sugar), red chili flakes, and salt.
5. 5.
   Add the tamarind mixture to the pan and stir well.
6. 6.
   Pour in the water and simmer for 15-20 minutes until the chutney thickens.
7. 7.
   Remove from heat and let it cool.
8. 8.
   Transfer the mixture to a blender or food processor and blend until smooth.
9. 9.
   Serve the Ginger Chutney as a dip, spread, or condiment.

Treat your ingredients with care...

• Ginger — Choose fresh ginger with a smooth skin and firm texture. To easily peel ginger, use the edge of a spoon or a vegetable peeler. If you prefer a milder flavor, you can reduce the amount of ginger used in the recipe.

Tips & Tricks

• Adjust the spiciness by adding more or less red chili flakes according to your preference.
• For a smoother texture, strain the chutney after blending to remove any fibrous bits.
• Store the Ginger Chutney in an airtight container in the refrigerator for up to two weeks.

Serving advice

Serve the Ginger Chutney alongside Indian snacks like samosas, pakoras, or dosas. It also pairs well with grilled meats, roasted vegetables, or as a spread on sandwiches and wraps.

Presentation advice

Garnish the Ginger Chutney with a sprinkle of fresh coriander leaves or a drizzle of olive oil for an elegant touch. Serve it in a small bowl or as a dollop on the side of the plate for easy dipping.