Ginger Chutney Recipe | Inji Chutney

“Spice up your tiffin with the bold, tangy-sweet flavors of Ginger Chutney!”

If you’ve ever tasted a South Indian breakfast spread, you know the magic of chutneys that bring every dish alive. Among them, Ginger Chutney (known as Inji Thuvaiyal in Tamil or Allam Pachadi in Telugu) stands out for its bold flavor — a fiery blend of roasted ginger, lentils, and spices, beautifully balanced with the tang of tamarind and the sweetness of jaggery.

This chutney is not just about taste — it’s also a digestive powerhouse. Traditionally made to pair with idli, dosa, pesarattu, and even steaming hot rice, it’s that one chutney that can turn a simple meal into a comforting feast.

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🛒 Ingredients

• Ginger – 250 g (chopped)
• Chana dal – 2 tbsp
• Urad dal – 2 tbsp
• Coriander seeds – 1 tbsp
• Jeera (cumin) – 1 tbsp
• Dry red chilies – 7–8
• Curry leaves – few
• Tamarind – gooseberry size (soaked in water)
• Jaggery – 1½ to 2 tbsp
• Hing (asafoetida) – a pinch
• Salt – to taste
• Oil – 4–5 tbsp (for sautéing & tempering)
• Mustard seeds – 1 tsp (for tempering)
• Urad dal – 1 tsp (for tempering)

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👩‍🍳 Instructions

🔸 Step 1: Roast Dal & Spices

1. Heat 2–3 tbsp oil in a kadai.
2. Add chana dal & urad dal, saute for a minute.
3. Add coriander seeds, stir briefly.
4. Add jeera and then dry red chilies, saute until crisp.
5. Add curry leaves and roast until dals turn light golden brown.
6. Switch off flame, cool, and set aside.

🔸 Step 2: Roast Ginger

1. In the same kadai, heat 2 tbsp oil.
2. Add chopped ginger and saute on medium-low for ~15 minutes until light brown and aromatic.
3. Allow to cool completely.

🔸 Step 3: Grind Chutney

1. First, grind roasted dal & spice mix to a coarse powder.
2. Add roasted ginger and pulse without water.
3. Add tamarind pulp, jaggery, and salt.
4. Grind to a smooth paste (add little water if needed).

🔸 Step 4: Tempering

1. Heat 1 tsp oil in a kadai.
2. Add mustard seeds, urad dal, and hing.
3. Once spluttered, pour over chutney and mix well.

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🍽️ Serving Suggestions

• Perfect with idli, dosa, pesarattu, uthappam.
• Tastes amazing with curd rice.
• Can be mixed with steamed rice + ghee for a comforting traditional meal.

🌟 Tips

• Roast ginger slowly on low-medium flame for best flavor.
• Balance tamarind and jaggery carefully — chutney should taste spicy, tangy, and mildly sweet.
• Use fresh ginger, not dried.
• Adjust number of red chilies based on spice preference.

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🫙 Storage & Shelf Life

• Store chutney in a clean, airtight glass jar or steel container.
• Keeps well in the refrigerator for 4–5 days.
• Always use a clean, dry spoon each time to prevent spoilage.
• Can be frozen in small portions and thawed as needed.

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🥦 Nutritional Benefits

** Ginger** – Boosts digestion, reduces inflammation, improves immunity.
** Lentils (Chana & Urad Dal)** – High in protein & fiber.
** Coriander & Cumin** – Aid metabolism & gut health.
** Red Chilies** – Vitamin C rich, improves circulation.
** Tamarind & Jaggery** – Balance flavors while adding antioxidants & iron.

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Video Tutorial