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


Ingredients:
Grated coconut2 tablespoon
Ginger½ inch piece
GreenChilli3
Thick Tamarind juice1 tablespoon
SaltTo Taste
Grated Jaggery1 teaspoon

For Seasoning:
Mustard Seeds¼ teaspoon
Oil2 teaspoon

Inji(Ginger) Chutney
Inji(Ginger) Chutney
Method:
  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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