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
Calories: 41kcal
Equipment
- Heavy Bottomed Pan
- Mixer Grinder
Ingredients
- 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
Tempering
- 1 tbsp Sesame Oil
- 1 tsp Mustard seeds
- 1 sprig Curry leaves
Instructions
Preparation
- Take tamarind in a bowl. Add ¼ cup of hot water and set it aside for 10 mins. Do not add too much water.
- Wash the ginger thoroughly and peel the skin. Roughly chop the ginger and set aside.
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.
Grinding
- 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.
Tempering
- 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.
Serving
- Relish this delicious Inji Chutney with Pesarattu, Idli/dosa!
Video
Notes
- Usual shelf-life of chutney is 2-3 weeks.
Nutrition
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