Ginger is a wonderful spice which helps in digestion. Ginger chutney is a perfect combination for Pesarrattu  This goes also well with Dosa/Idly.
Ginger Chutney/Inji Chutney
Grated coconut2 tablespoon
Ginger½ inch piece
Thick Tamarind juice1 tablespoon
SaltTo Taste
Grated Jaggery1 teaspoon
For Seasoning:
Mustard Seeds¼ teaspoon
Oil2 teaspoon

  • Finely chop ginger and green chilli and keep it aside
  • Heat some oil in pan, add chopped ginger and green chilli and fry for sometime and take this in a mixer
  • Add grated coconut, salt, jaggery in the mixer and grind to a fine paste
  • 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
  • Allow the chutney to cook for a minute and remove from flame
  • The delicious ginger chutney is ready to serve with Dosa

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