South Indian Ginger Chutney Recipes

SOUTH INDIAN GINGER CHUTNEY

Steps:

• Cut the peeled ginger into very fine slices, and then into fine julienne strips, and set aside.
• Dilute the tamarind paste/concentrate in the 1/2 cup of water and set aside.
• Grind the coriander seeds, cumin seeds and ground turmeric to a fine powder in a coffee grinder or a mortar and pestle.
• Place this spice blend in a small bowl, mix into a paste with 1 tablespoon water, and set aside.
• Set a small pan over medium-high heat and heat 1 teaspoon of the vegetable oil.
• Add the coconut, then reduce heat to low and stir-fry for 3-4 minutes until golden brown, taking care as the coconut burns easily.
• Set aside.
• Now heat a heavy-bottomed, medium-sized pan over medium hot heat and when hot add the mustard seeds.
• After a few seconds they will pop and splutter, and then add the fenugreek seeds, red chillies, and curry leaves.
• Stir and fry 1-2 minutes before adding the onion, green chillies and ginger.
• Continue to cook while stirring for 4-5 minutes until the onion is golden brown and softening.
• Add the spice paste, and continue to stir and fry until the mixture becomes dry.
• Add the tamarind paste diluted in the 1/2 cup water, the salt and brown sugar or jaggery.
• Stir and cook for 10-12 minutes until the mixture is thick (if you need to, you can also add a little water if it starting to stick).
• Add the grated coconut and mix.
• Pour into a clean, air-tight container or jar.
• This keeps for months in the fridge.

INSANELY HOT SOUTH INDIAN GREEN CHILI CHUTNEY

Steps:

• Heat 1/2 tsp oil in a pan.
• Add whole chilies and dry tamarind if using.
• Saute until chilies and tamarind become slightly charred on outside.
• Watch out or cover the pan'coz whole chilies may explode.
• Place chilies, tamarind (or tamarind paste or lemon juice), cilantro and salt in a blender.
• Blend with little water into a smooth paste.
• Transfer to a bowl.
• This chutney can be seasoned if desired.
• For this, heat 1/2 tsp oil in a saucepan.
• Add urad dal and mustard seeds.
• Let them splutter and add them to the chutney.
• Mix well.
• The heat of this chutney can be reduced by mixing in some yogurt as required.
• However, the chutney will become more like a sauce.
• This thinned down chutney is wonderful as a marinade.
• Jalapenos or Thai bird chilies can be used.
• If using jalapenos, chop them into large chunks and saute them a little longer to soften their thick skins.
• This chutney can be served with idlis or dosas.