Ginger Chutney

I love to have South Indian Ginger Chutney with my dosa, idli and uttapams. These  tried and tested chutneys are quick and very easy to make. Do try my other chutney recipes, Poondu/Garlic Chutney recipe, Classic Coconut Chutney recipe, 10 Minute Peanut Chutney recipe


  • 2 tablespoons sesame oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • ½ teaspoon cumin seeds/jeera
  • 1 cup (100g) ginger roughly chopped
  • 8-10 dry red chillies
  • 2 big pieces (25g) tamarind/imli
  • ½ cup (50g) jaggery/gud
  • salt to taste
For Tempering
  • 2 tablespoons sesame oil
  • 1 teaspoon mustard seeds/rai
  • 1 teaspoon urad dal
  • 1 pinch asafoetida/hing
  • 5-6 curry leaves

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

Ginger Chutney
  1. Place a pan over medium flame and add oil.
  2. Once the oil turns hot add mustard seeds and urad dal and let it splutters.
  3. Now add chopped ginger and toss it for 2-3 minutes till it gets a nice light golden colour.
  4. Further add dried red chillies and toss for another minute.
  5. Finally add jaggery and cook for a minute.
  6. Once done, let it cool down and then add the mixture in a mixer grinder.
  7. Now add salt and some water as required. Grind for couple of minutes till it forms into a fine paste.
For Tempering
  1. Place a pan over medium flame and add oil.
  2. Once the oil turns hot add mustard seeds, urad dal and curry leaves and toss for a minute.
  3. Further add the prepared ginger chutney and cook for a minute, add little water if required.
  4. Once it’s done it will start to release oil.
  5. Serve with idli, dosa or uttapam.
  6. Can be stored in the refrigerator for upto 7 days.

Recipe Notes

  • Sesame oil is used for this ginger chutney but if you don’t have it then you can replace it with any flavorless oil like canola or sunflower oil.
  • You can adjust the quantity of red chillies depending on the spice you want.
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