Ginger chutney | Allah chutney

Sunday, January 6, 2013 1 comments
Hot steaming idli/ dosa with a dollop of ghee, ginger chutney and coconut chutney is the best combo ever! A great dish to awaken your senses!! It is a combo that has the right blend of all tastes together. With each bite, the hot spicy and sour taste from the ginger chutney kicks your senses and enlivens you, then the nutty taste from the coconut chutney balances out the heat and settles your senses and finally the soft idli with ghee mellows you down!!!


2 tbs chana dal
4-5 red chillies
1/4 ts perungayam/ hing
1 inch tamarind piece (soaked in hot water beforehand)/ 1/2 ts tamarind extract
1 inch ginger piece (finely chopped)
Handful of pudina (finely chopped)
Sesame oil as per need

To temper
1 ts mustard seed
1/2 ts urad dal
Few curry leaves


Heat sesame oil in a skillet. Once they turn hot add chana dal and fry them until they turn golden. Switch off flame. Add red chillies and hing. Give a good toss. Take them out in a separate plate leaving the oil behind. Allow the contents to cool.

After they've cooled them, grind them to a fine powder without adding water.

Next add the soaked tamarind piece and ginger and grind them to a smooth paste adding very little water.

Now add the chopped pudina leaves, enough salt, needed water and grind them along. (Pudina/ Mint leaves is an essential ingredient here which adds very much to the taste, so don't miss them out)

Heat oil and temper it with mustard seed, urad dal and curry leaves. Add the chutney, give a good mix and give it a boil. This chutney is had in a thicker consistency.


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