Inji Chutney | Ginger Chutney | Allam Chutney
Inji chutney (Allam/Ginger chutney) is one of the interesting chutney made using ginger as a main ingredient. This chutney has a balanced blend of spice, sweet and sour tastes. A perfect accompaniment for Idli/Dosa and Pesarattu.
Servings: 6 people
Heavy Bottomed Pan
- ½ cup Ginger Peeled and Chopped. 1 Cup - 250ml
- 1 tbsp Urad Dal
- 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ¼ tsp Fenugreek seeds
- 4 nos Red Chili adjust to your spice level.
- 4 nos Kashmiri Red Chili optional. You can replace it with 2 nos Red Chili.
- 1 Gooseberry Size Tamarind
- 1 tbsp Grated Jaggery
- 4 tsp Sesame Oil
- 1 tbsp Sesame Oil
- 1 tsp Mustard seeds
- 1 sprig Curry leaves
Preparation for Grinding
Heat 2 tsp oil in a heavy bottomed pan. When the oil is hot, add Chana dal, urad dal, fenugreek seeds, red chili and kashmiri red chili.
Fry the ingredients till the dal turns light golden color. Take these ingredients in a mixer jar.
In the same pan, add 2 teaspoon of oil. When the oil is hot, add chopped ginger.
Sauté the ginger till they are golden brown. Take the ginger to mixer jar. Allow the ingredients to cool off.
To the mixer jar, add the soaked tamarind along with the water.
Also add grated jaggery to the mixer jar.
Finally add salt.
Grind everything to a smooth but thick paste. Add few tbsp of water while grinding only if required.
Heat 1 tbsp of oil in a pan. When the oil is hot, add mustard seeds and allow it to sputter.
Then tear the curry leaves and add it to the pan. Mix once. Switch off the flame.
Add this tempering to chutney. Give a good mix.
- Usual shelf-life of chutney is 2-3 weeks.
Serving: 1tbsp | Calories: 41kcal | Carbohydrates: 5.2g | Protein: 0.2g | Fat: 2.2g | Sodium: 0.8mg | Potassium: 16.9mg | Fiber: 0.1g | Calcium: 5.1mg | Iron: 0.2mg