Low Budget Recipe: Ginger lovers: this one is for you! A sweet spicy and tangy chutney, with ginger as its star is a must have. (Recipe in the comments)

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Ginger lovers: this one is for you! A sweet spicy and tangy chutney, with ginger as its star is a must have. (Recipe in the comments)

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  1. Ginger Chutney, is vegan and flavor-packed made with fresh ginger roots. It is perfectly balanced with the sweetness of jaggery and tanginess of tamarind. You can also serve this chutney with regular Dosa, Idli, Pesarattu, Adai, Vada, Upma, or any snacks.

    CLICK HERE for step-by-step video recipe.

    Ingredients:

    For Seasoning:

    • Oil – 1 tbsp

    • Hing/Asafoetida – Pinch (OPTIONAL)

    • Mustard Seeds – 1 tsp

    • Urad Dal – 1 tsp

    • Cumin Seeds – 1 tsp

    • Dried Red Chilli – 2 Broken

    • Curry Leaves (Chopped) – Few

    Other Ingredients:

    • Oil – 2 tbsp

    • Salt to taste

    • Water (as needed) – 2 tbsp

    • Cumin Seeds – 2 tsp

    • Mustard Seeds – 2 tsp

    • Urad Dal – 3 tsp

    • Hing/Asafoetida – Pinch

    • Curry Leaves (Chopped) – Few

    • Dried REd Chilli – 2 Broken

    • Tamarind – 1/4 cup

    • Jaggery – Small Ball Size

    • Ginger (Chopped) – 3 Inches

    • Turmeric/Haldi – 1/2 tsp

    Method:

    1. Soak the tamarind in ¼ cup of hot water for few minutes to make it softer.

    2. Clean and peel the ginger and chop it roughly into small pieces.

    3. In a pan, heat oil and fry the urad dal, red chilies, cumin, mustard seeds and hing/asafoetida until aromatic.

    4. Add the chopped ginger and give fry for 2 to 3 mins until it turns light brown. Do not fry the ginger too long as it will make it bitter.

    5. Add tamarind and mix well.

    6. Let it sit in the hot pan with the rest of the ingredients until they all cool down to room temperature.

    7. Transfer the cooled mixture to a mixer jar along with the jaggery.

    8. Grind it into a smooth paste adding just needed water. The Ginger chutney is usually a little on the thicker side.

    9. Heat oil in a small pan and add the seasoning ingredients. Add it to the chutney.

    Serve with Dosa, Idli, Pesarattu, Adai, Vada, Upma, or any snacks.

    Tips:

    1. Always use fresh and tender ginger. Avoid fibrous and heavy ginger. Ripe ginger can make the chutney taste bitter.

    2. The ginger just needs to be cook slightly when making this chutney. You don’t need to brown the ginger. Frying ginger too much can also make the chutney taste bitter.

    3. By any chance, if your chutney becomes bitter, add some more tamarind pulp and jaggery. The sourness of the tamarind pulp and sweetness from the jaggery will balance the bitterness.

    4. You can add brown sugar, unrefined cane sugar, or coconut jaggery instead of jaggery. Do not skip this ingredient. The chutney needs the tangy and sweet flavor to balance out the ginger.

    5. If you do not have tamarind on hand, you can add lemon juice and equal amount of brown sugar and make a mixture.

    6. You can skip second tempering. It is a completely optional step.

    7. Don’t use much water while making the chutney.

    8. Usually, the bitterness is felt for the first day, but after refrigerating the chutney, the bitterness mellows down and you do not get to taste it.

  2. Ginger Chutney, is vegan and flavor-packed made with fresh ginger roots. It is perfectly balanced with the sweetness of jaggery and tanginess of tamarind. You can also serve this chutney with regular Dosa, Idli, Pesarattu, Adai, Vada, Upma, or any snacks.

    CLICK [HERE](https://youtu.be/aQlGZZUHsKU) for step-by-step video recipe.

    Ingredients:

    For Seasoning:

    • Oil – 1 tbsp

    • Hing/Asafoetida – Pinch (OPTIONAL)

    • Mustard Seeds – 1 tsp

    • Urad Dal – 1 tsp

    • Cumin Seeds – 1 tsp

    • Dried Red Chilli – 2 Broken

    • Curry Leaves (Chopped) – Few

    Other Ingredients:

    • Oil – 2 tbsp

    • Salt to taste

    • Water (as needed) – 2 tbsp

    • Cumin Seeds – 2 tsp

    • Mustard Seeds – 2 tsp

    • Urad Dal – 3 tsp

    • Hing/Asafoetida – Pinch

    • Curry Leaves (Chopped) – Few

    • Dried REd Chilli – 2 Broken

    • Tamarind – 1/4 cup

    • Jaggery – Small Ball Size

    • Ginger (Chopped) – 3 Inches

    • Turmeric/Haldi – 1/2 tsp

    Method:

    1. Soak the tamarind in ¼ cup of hot water for few minutes to make it softer.

    2. Clean and peel the ginger and chop it roughly into small pieces.

    3. In a pan, heat oil and fry the urad dal, red chilies, cumin, mustard seeds and hing/asafoetida until aromatic.

    4. Add the chopped ginger and give fry for 2 to 3 mins until it turns light brown. Do not fry the ginger too long as it will make it bitter.

    5. Add tamarind and mix well.

    6. Let it sit in the hot pan with the rest of the ingredients until they all cool down to room temperature.

    7. Transfer the cooled mixture to a mixer jar along with the jaggery.

    8. Grind it into a smooth paste adding just needed water. The Ginger chutney is usually a little on the thicker side.

    9. Heat oil in a small pan and add the seasoning ingredients. Add it to the chutney.

    Serve with Dosa, Idli, Pesarattu, Adai, Vada, Upma, or any snacks.

    Tips:

    1. Always use fresh and tender ginger. Avoid fibrous and heavy ginger. Ripe ginger can make the chutney taste bitter.

    2. The ginger just needs to be cook slightly when making this chutney. You don’t need to brown the ginger. Frying ginger too much can also make the chutney taste bitter.

    3. By any chance, if your chutney becomes bitter, add some more tamarind pulp and jaggery. The sourness of the tamarind pulp and sweetness from the jaggery will balance the bitterness.

    4. You can add brown sugar, unrefined cane sugar, or coconut jaggery instead of jaggery. Do not skip this ingredient. The chutney needs the tangy and sweet flavor to balance out the ginger.

    5. If you do not have tamarind on hand, you can add lemon juice and equal amount of brown sugar and make a mixture.

    6. You can skip second tempering. It is a completely optional step.

    7. Don’t use much water while making the chutney.

    8. Usually, the bitterness is felt for the first day, but after refrigerating the chutney, the bitterness mellows down and you do not get to taste it.

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