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Inji Chutney | Ginger Chutney | Allam Chutney
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4.6 from 5 votes

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Accompaniment, Chutney
Cuisine: Andhra, Indian Recipes, South Indian Recipes, Tamil Nadu Recipes
Servings: 6 people
Calories: 41kcal
Author: Sowmya Venkatachalam

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