Ginger Chutney / Inji Thuvaiyal

GingerChutney

I love chutneys and thuvaiyals. In fact my very first blog post was a chutney/thuvaiyals recipe only. Rice with any thuvaiyal and chips is a meal by itself. Of course it goes well with rasam rice and curd rice too. This inji chutney or thuvaiyal is one such flavorful spicy chutney. Yeah it’s spicy – look at the combo its ginger with pepper and red chillies.

Ginger this wonderful medicinal root is known for its health benefits. I help with digestion and dried ginger known as sukku is used for common cold.  When I was browsing for other benefits, found this wonderful link which has proven benefits of ginger. And this recipe of mine got published in the Vizhudugal magazine and here is the English version of the recipe. Hope you all like it too.

Vizhudugal2

Ingredients:

  • Ginger – 50 grams. Approx. 3.5 tbsps. of roughly chopped ginger
  • Grated Coconut – ½ cup
  • Dried Red Chillies – 4
  • Pepper – 1 tsp
  • Tamarind – small gooseberry /betel nut size
  • Urad dhal – 1/3 cup
  • Salt – as required. I used 2.5 tsps.
  • Curry leaves – ¼ cup (can be adjusted according to your taste)
  • Oil – 2 tsps.
  • Mustard seeds – 1 tsp

 Steps:

  • Peel the skin of the ginger and chop them.
  • Heat the kadai and add 1 tsp of oil.
  • Once the oil is hot add the mustard seeds and urad dhal and fry till urad dhal turns slightly brown. Now take couple of tsps. of this and set aside.
  • Note: Instead of doing the tadka separately we are doing it this way. You can do the tadka later too. By this way you grind couple of mustard seeds that adds to the flavor too.
  • After setting some for tadka add the pepper and dried red chillies and fry for couple of minutes.
  • GingerChutney
  • Set aside this dal mixture and now in the same kadai add the remaining 1 tsp. of oil and sauté the chopped ginger, tamarind and curry leaves for 3 to 4 minutes till the ginger becomes tender.
  • GingerChutney
  • Let it cool and now grind all these (the dal mixture and ginger mixture) together along with salt by adding little water. Not more than ¼ cup.
  • Finally add the tadka and serve hot with rice and chips.

That’s yummy ginger chutney is ready and this has good shelf life. It can stay up to a week when refrigerated.

GingerChutney

Ginger Chutney / Inji Thuvaiyal
A spicy ginger chutney with coconut and curry leaves that goes well with rice.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. Ginger – 50 grams. Approx. 3.5 tbsps. of roughly chopped ginger
  2. Grated Coconut – ½ cup
  3. Dried Red Chillies – 4
  4. Pepper – 1 tsp
  5. Tamarind – small gooseberry /betel nut size
  6. Urad dhal – 1/3 cup
  7. Salt – as required. I used 2.5 tsps.
  8. Curry leaves – ¼ cup (can be adjusted according to your taste)
  9. Oil – 2 tsps.
  10. Mustard seeds – 1 tsp
Instructions
  1. Peel the skin of the ginger and chop them.
  2. Heat the kadai and add 1 tsp of oil.
  3. Once the oil is hot add the mustard seeds and urad dhal and fry till urad dhal turns slightly brown. Now take couple of tsps. of this and set aside.
  4. After setting some for tadka add the pepper and dried red chillies and fry for couple of minutes.
  5. Set aside this dal mixture and now in the same kadai add the remaining 1 tsp. of oil and sauté the chopped ginger, tamarind and curry leaves for 3 to 4 minutes till the ginger becomes tender.
  6. Let it cool and now grind all these (the dal mixture and ginger mixture) together along with salt by adding little water. Not more than ¼ cup.
  7. Finally add the tadka and serve hot with rice and chips.
Notes
  1. Instead of doing the tadka separately we are doing it this way. You can do the tadka later too. By this way you grind couple of mustard seeds that adds to the flavor too.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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