ginger chutney

The ginger root is one of the most important herbs in the kitchen. If you have nausea or indigestion, burn a ginger piece on the stove top with a fork, peel the outer skin and eat along with salt.I learned this from my father.

 Various forms of traditional and alternative medicine have used ginger for centuries to treat stomach problems, reduce nausea, and treat flus and colds, among other applications.

Raw ginger chutney

Ginger chutneys  are made in a variety of ways. Here I am sharing 3 types of ginger chutneys.

           

You might also like other chutneys:

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Mint Coriander Chutney

Tomato pudina chutney

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Nuvvula Avakaya

Ava baddalu/Instant avakaya

Tomato chutney

Gongura Pachadi/Red sorrel leaves chutney

Yellow cucumber chutney/Dosakaya mukkala pachadi

This ginger chutney is made raw without frying. It goes well with dosa, idli, pesarattu, and even vada. Its preparation process is very easy.

masala vada with raw ginger chutney

1.Raw Ginger chutney :

Ingredients Needed:

• Ginger - 150 grams
• Tamarind - small lemon sized
• Jaggery - Depending on our taste
• Red chili powder - a teaspoon
• Salt - As needed

Preparation process;

1. First soak the tamarind for a quarter of an hour. Remove the fibrous threads and remove any seeds.
2. Put ginger in water and remove by hand if there is any soil on top. Then peel off the top with a knife.
3. Ginger should be cut into pieces.
4. In a mixing jar, add ginger pieces, jaggery, tamarind pulp, salt and grind. Pour  water if necessary.
5.  That's it. Instant Ginger Chutney is ready.
6.  It tastes sour, sweet and spicy with ginger flavors.
7. Store in the fridge for three to four days.
8. Serve with idli, dosa or vada.

2. Ginger chutney (second method)

Ingredients Needed:

•  Ginger - 2 biscuit sized ginger slices, 
• Dried chillies - 4 or 5
• Jaggery -as required
• Salt - as needed
• Tamarind - Lemon sized
• Oil - 2 tbsp
• Mustard - 1/4 teaspoon
• Cumin - 1/2 tsp
• Urad dal (Minappappu) - 1 tbsp
• Chana dal (  Senagapappu) - 1 tbsp
•   Hing/ asafoetida/ inguva - a pinch
• Curry  leaves

Preparation:

1. First the ginger should be washed clean, peeled and chopped.
2. Tamarind should be washed and soaked in boiling water for 15 minutes.
3. Heat oil in a pan and add mustard seeds, cumin seeds, urad dal, chana dal and chopped chilli .
4. In it, add ginger pieces and tamarind pulp and fry.
5. After cooling, along with the tamarind, add the fried ginger, tamarind mixture, jaggery and salt and grind in a mixer jar.
6.  Finally season with mustard, cumin, hing and curry leaves.
7. It can be stored for a week if kept in the fridge.
8. Excellent combination for idli, dosha, vada .

3.Ginger chutney (third method);

         This is a slightly spicy method. Those who like spicy chutneys will love it. Served near Tiffin Centers in Guntur District.

Ingredients needed for this;

•  Ginger -  biscuit sized
•  Green chilies - 4 or 5
• Tamarind- Small lemon size
• Jaggery - enough to taste
• Salt - enough to taste
• Mustard - 1/2 teaspoon
• Cumin - 1/2 tsp

• Dried chillies - one 9 chopped)
• Curry leaves 
• Oil - one tablespoon

Method:

Preparation:

1. First rinse the ginger and peel it.

2. The greens should also be chopped.

3. Soak the tamarind and remove the pulp.

4. Put the pan on the stove and add a tablespoon of oil, chopped greens,chopped ginger, keep frying.

5. Add tamarind pulp and simmer for two minutes.

6. After cooling, add jaggery, salt and grind in a mixer.

7. Take this mixture into a bowl and season with mustard, cumin, dried chilli pieces and curry leaves.

8. Try this green ginger chutney with  idli, dosa or pearattu., which is very spicy and tasty.

9. Chilies are not always spicy. Chilies should be used sparingly.

10. Store in the fridge for 4 or 5 days.

               The ginger green chili chutney  is a good combination for all idli, dosa, vada, upma and pesarattu.

Nutritional Info:    (Approximately) 

                                                             

• Amount Per Serving; 1 tbsp
• Calories: 30 grams
• Protein : 2 grams
• Total Carbs - 2.2 g
•  Saturated fat - 1 gram
• Dietary Fiber - 1 gram
• Cholestrol - 0 mg
• Sodium-0. 6 mg
• Potassium - 26 mg
• Sugars - 1 gram