Ginger Chutney / Inji Thuvaiyal
A spicy ginger chutney with coconut and curry leaves that goes well with rice.
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
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.
After setting some for tadka add the pepper and dried red chillies and fry for couple of minutes.
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.
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.
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.