Inji(Ginger) Chutney

Ginger is a wonderful spice which helps in digestion. Ginger chutney (Inji Chutney) is a perfect combination for Pesarrattu  This goes also well with Dosa/Idly.

Inji(Ginger) Chutney
Inji(Ginger) Chutney

Preparation and Yield:
Preparation time15 mins
Cooking Time15 mins
Yield1/2 Cup
Recipe CategorySidedish for Breakfast
Recipe CuisineSouth Indian
Inji(Ginger) Chutney
Inji(Ginger) Chutney

Grated coconut2 tablespoon
Ginger½ inch piece
Thick Tamarind juice1 tablespoon
SaltTo Taste
Grated Jaggery1 teaspoon

For Seasoning:
Mustard Seeds¼ teaspoon
Oil2 teaspoon

Inji(Ginger) Chutney
Inji(Ginger) Chutney
  1. Finely chop ginger and green chilli and keep it aside
  2. Heat some oil in pan, add chopped ginger and green chilli and fry for sometime and take this in a mixer
  3. Add grated coconut, salt, jaggery in the mixer and grind to a fine paste
  4. Heat oil in a pan, add mustard seeds and when the mustard seeds starts to sputter, add tamarind juice along with the ground ginger paste and stir well
  5. Allow the chutney to cook for a minute and remove from flame
  6. The delicious ginger chutney is ready to serve with Dosa
  7. Inji(Ginger) Chutney
    Inji(Ginger) Chutney

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