Ginger ChutneyGinger is one of the ingredients which are used in many recipes. Because of its amazing healing and other medical properties, I recommend using ginger chutney to your breakfast as part of your healthy diet.


Ginger (skin removed) – 2 inch root

Black gram dal (split) – 1 tsp.

Bengal gram – 1 ½ tsp.

Green chilli – 1

Red chilli (dry for extra spice) – 2

Tamarind – small lemon sized

Jiggery – 3 tsp.

Garlic cloves – 2 (optional)

Oil – 3 tsp.

Water – ¼ cup

Salt to taste.


For tempering/poppu/tadka:


Fresh curry leaves – 6

Mustard seeds – ½ tsp.

Ghee/Oil – 1 tsp.

Method for the preparation of ginger chutney:


  • Heat 1 tsp. of oil in a frying pan.
  • Add Bengal gram and split gram and fry them until red.
  • You will notice nice aroma out of fry, then add green chillies, garlic and red chillies.
  • Saute for a minute and keep the mixture into another vessel and put aside.
  • In the same pan, add remaining oil and fry ginger for a while until it turns red.
  • Grind dal mixture, ginger, jiggery, tamarind and salt to a smooth paste with the help of ¼ cup water
  • On the other hand, heat ghee on a pan and add fresh curry leaves and mustard seeds for tempering purpose.
  • Add the mixture above the paste.
  • Serve Ginger chutney with idli, vada or dosa.