Sweet sour and spicy mom’s ginger chutney recipe!
This is made for onam(kerala festival) meals (sadhya) in Kerala. It is a kerala cuisine recipe. This recipe connects me with my family a lot. My mom makes this for me always. It is something I like to have with my curd rice/ dosa. When I went to India last time, she had this already prepared in her fridge in a bottle for my sister who visited a week before. So, I just had it after a year and tasted yum after my 35 hours of travel (delayed flights). Comfort food for me! Ginger has lots of health benefits and makes stomach alright. I try to have ginger lemon honey tea daily and it really helps in digestion. I am typing this as I have one 😀 how not ironic :D! My mom made this again before I left and my dad packed it for me. It did travel with me to my fridge in Montreal. You can store them for two – three weeks in the refrigerator. I clicked the pictures when my mom made this and noted the recipe. My dad always made sure that I click pictures in most of my vacation even when I said no or got bored or felt low. 😀 May be he believed this is not some passion to go just like others I did :D. I don’t think this one is same as the usual inji puli recipe when I checked few photos online, they looked different. I guess it’s my mom’s delicious version recipe :D. I once tried to make ginger rice , carrot ginger raita and I loved it too. It was not that strong as I expected!
My other favorite chutney recipes : Spicy tomato chutney, Ridge gourd chutney, Garlic coconut chutney
- Oil – 3 tbsp (preferably gingelly oil)
- Mustard seeds – 1 tsp
- Methi/fenugreek seeds – blended – 1 tsp
- Urad – 1 tbsp
- Curry leaves – 2 sprigs
- Asafetida/hing – 2 tsp
- Ginger – 2 cups, chopped finely (FINELY)
- Green chilli – 1 cup, chopped finely
- Turmeric powder – 1 tsp
- Salt – 2 tbsp (change it as per your taste)
- Tamarind extract – ½ lemon size soaked in ¾ cup of water
- Powdered Jaggery - 1 tbsp
- Wash, peel of the skin and chop ginger finely. Chop the green chilli finely without edges. Soak tamarind in ¾ cup of water and set aside.
- Take a pan with gingelly oil (3 tbsp., do not compromise) in medium heat, add some mustard seeds, wait you hear pop sound (cracks), and then add the urad dal, wait till it changes color to brown, add curry leaves and asafetida.
- Then add ginger and green chillies and fry till nicely browned. It will shrink. This might take around 10 minutes. Filter and add the tamarind water with required salt.
- Allow it to boil for another 5 minutes till the raw smell leaves. Then lower the heat and let it get just mixed, sautéed, thicken and ooze out some oil.
- Add powdered jaggery, fenugreek powder and let it boil for another 2 minutes and switch off.
- Cool and store in a glass bottle for 2-3 weeks. Use clean spoon every time
2. The ginger and green chilles need to be chopped finely.
It is a great side for Roti, Chana dal paratha, curd rice, idli, paniyaram
