Spicy South Indian Ginger Chutney Recipe (Pesarattu Topping)
20 minutes
1331 reads
About Spicy South Indian Ginger Chutney Recipe (Pesarattu Topping)
Growing up, ginger wasn't a favorite in my family. But this vibrant South Indian Ginger Chutney, inspired by my aunt's recipe, is a delightful exception! Initially hesitant to feature ginger so prominently, I discovered its magic paired with Pesarattu (a South Indian lentil pancake). I've adjusted the ginger quantity for a milder taste, but feel free to increase it for a bolder flavor.
This chutney beautifully blends fresh ginger, grated coconut, red chilies, and roasted lentils, creating a unique and flavorful condiment. Beyond its delicious zing, ginger offers impressive health benefits – aiding digestion, easing nausea, and even supporting heart health and skin radiance.
Enjoy this nutritious and flavorful chutney as a delicious addition to your breakfast or dinner, perfect for Pesarattu, idli, or dosa!
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See the 30-Day PlanRecipe Time & More
Prep15 minutes
Cook5 minutes
Total20 minutes
Ingredients
For the Roasted Lentils & Spices
- 1 tbsp Oil vegetable or coconut oil
- 1/4 cup Lentils black, urad dal
- 1/4 cup Pigeon Peas split, toor dal
- 2 inches Ginger peeled and chopped
- 2 clove Garlic minced
- 3 Chilies adjust to your spice preference, red
- 1/4 tsp Mustard Seeds rai
For the Chutney Base
- 1 cup Coconut freshly grated
- 1 tsp Tamarind Paste about a pea-sized ball of tamarind, soaked and pureed
- 1 tsp Jaggery or to taste
- 1.5 tsp Salt or to taste
- 1 tbsp Water or more as needed for blending
For the Tempering
- 1 tsp Oil vegetable or coconut oil
- 1/4 tsp Mustard Seeds rai
- 1/4 tsp Lentils black, split, split black lentils
- 1 sprig Curry Leaves
Instructions
Prepare the Roasted Lentils and Spices
- Clean and chop the ginger. Heat oil in a pan, add ginger and garlic, saute for a few seconds. Add black gram and split pigeon peas; saute for 1 minute. Add red chilies and saute briefly. Remove from heat and spread on a plate to cool.
Blend the Chutney Base
- In a blender, combine the cooled spices, grated coconut, tamarind paste, jaggery, salt, and water. Blend until a smooth paste forms, adding more water if needed.
Make the Tempering
- Heat oil in a separate pan. Add mustard seeds, split black gram and curry leaves. Cook until the mustard seeds splutter and the lentils lightly brown.
Combine and Serve
- Pour the tempering into the chutney and stir well. Serve hot with Pesarattu, idli, or dosa.
Recipe Notes
Expert Tips for the Best Ginger Chutney
- For a smoother chutney, use a high-speed blender and blend in short bursts to avoid overheating.
- Adjust the amount of red chilies based on your spice preference. Start with fewer and add more to taste.
- To enhance the flavor, roast the lentils and spices in a dry pan before adding oil for an even more robust aroma.
- Store leftover chutney in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 17kcalFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 684mg
Madraasi Deepa
Articles: 146
5 Comments
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Looks so good! Can’t wait to try it.
This is exactly what I was looking for!
What a delicious recipe! Thanks for posting.
This looks so good! Can’t wait to cook it.
Absolutely wonderful! Can’t wait to make it.