This is a fiery chutney with earthy flavor of ginger and pleasantly pungent onion. The heat is balanced out with the slight sweetness of coconut, jaggery and tang of tamarind. This makes a great side for dosa, pesarattu, Idli and pilaus. Just plonk a teaspoon to make savory muffins or serve as a side for lamb chops and barbecued chicken. This spicy condiment sure does aid in the digestion of a heavy main dish.
1 1/2 tablespoon Ginger (peeled and chopped)
1 tablespoon Shredded Coconut (fresh or dry)
2 tablespoons Onions (chopped)
1 tablespoon White Urad Dal (Split black lentil)
2 Dried Red Chilies (Lal mirch)
1 teaspoon Cumin seeds (Jeera)
1/2 teaspoon Coriander seeds( Dhania)
1/4 teaspoon Fenugreek seeds (Methi)
1/2 teaspoon Tamarind paste (Imli) *Can be substituted with fresh or bottled lemon juice
1/2 tablespoon Jaggery (Gur) *Can be substituted with sugar
Pinch of Asafoetida (Hing)
1/2 teaspoon Mustard seeds (Rai/ Sarson)
10 Curry leaves
2 teaspoons Grapeseed Oil (divided) *Use oil of choice
Salt to taste
- Choose juicy and fleshy ginger root. Old ginger may be fibrous and gives a dry texture to the chutney.
- Heat 1 teaspoon oil on medium heat. Add urad dal and sauté till it changes to light golden brown in color.
- Break red chillies into 2-3 pieces. Stir in chillies, cumin seeds, coriander seeds and fenugreek seeds. Sauté till you smell the aroma of the spices.
- Add onion and ginger. Stir for a minute. Lastly throw in the coconut and asafoetida. Don’t add the coconut first as it roasts very fast and gets charred.
- Remove from heat. Stir in the jaggery and tamarind paste. Mix well.
- Once completely cooled, grind it all in a blender by adding little water at a time. Add salt to taste. Adjust the consistency of the chutney as needed.
- For Tempering – Heat 1 teaspoon oil in a pan. Add mustard seeds and let it splutter. Stir in the curry leaves.
- Pour the hot tempering over the ground chutney. Serve hot with your main dish. This chutney can be stored in an air tight container and refrigerated for a week.