Ginger Chutney


1½ tablespoons chopped Fresh Ginger

1 medium Onion, finely chopped

1/2 Tomato, finely chopped (optional)

2 Dry Red Chillies, broken into pieces

2 teaspoons Urad Dal (Split Black Gram)

2 teaspoons Chana Dal (Split Bengal Gram)

8-10 Curry Leaves

1 teaspoon Coriander Seeds

1 tablespoon grated Fresh Coconut

1 teaspoon Tamarind Paste

2 teaspoons Jaggery

1/2 teaspoon Mustard Seeds

2 teaspoons + 1 teaspoon Cooking Oil



Heat 2 teaspoons oil in a pan over low flame. Add urad dal, chana dal and 5-6 curry leaves. Saute until dal turns light brown.

Add dry red chillies, coriander seeds, chopped onion and chopped ginger. Sauté until onion becomes translucent.

Add chopped tomatoes and salt. Mix well and cook until tomatoes turn tender or for approx. 2-3 minutes. Turn off flame and allow mixture to cool.

Blend prepared mixture, grated coconut, jaggery and tamarind paste with 3 tablespoons water using blender and make a smooth paste. Transfer paste in a serving bowl.

Heat 1 teaspoon oil in the same pan. Add mustard seeds. When seeds begin to crackle, add 2-3 curry leaves and sauté for 30 seconds.

Take pan away from flame and pour over prepared Ginger chutney. Serve it with your favorite dosa.

Pic Courtesy: Google

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