Ginger chutney is one of the best chutney combination for Pesarattu dosa, it goes great with normal idli/dosa, Millets Idli. as well. Few years back my friends mom taught me this recipe. She can only talk in telugu and though I can understand and speak telugu, it was a big challenge for me to get those ingredients she was mentioning. Finally I took her to the kitchen and made her show me what she was mentioning 😉 Pesarattu was again a recipe which I came to know from her.
If you would like to read some health benefits of ginger, here is a link which I had posted long back.
Here is the recipe…
Ginger : 1 1/2 inch piece (can be reduced to 1 inch piece)
Garlic clove :2
Dry red chili : 2
Channa dal : 1 1/2 tablespoon
Urad dal : 1 tablespoon
Tamarind : small piece
Jaggery : 1 teaspoon
Oil : 3/4 teaspoon
Mustard Seeds : 1/4 teaspoon
Urad dal : 1/4 teaspoon
Curry Leaves : Few
Water, salt : as needed
- Peel skin of ginger and chop of small pieces.
- Heat 1/4 teaspoon oil. When hot, add garlic cloves, red chili and saute till garlic changes slight brown. Set aside.
- In the same pan, add ginger and saute for 2 to 3 mins. Set aside.
- Heat 1/4 teaspoon more oil in the same pan, add channa dal, urad dal and saute till golden brown. Set aside.
- Let all the above cool. Now to this add tamarind piece, jaggery and grind it to a fine paste.
- Add required salt and water to grind.
- Take in a bowl and keep aside.
- Heat 1/4 teaspoon oil in a pan, when hot add mustard seeds, urad dal when it crackles add curry leaves. When they splutter, add it to the ground chutney.
- Ginger chutney is ready.
Serve with Pesarattu/Idli/Dosa/Millets Idli.
Some of the breakfast for which you can have this chutney as accompaniment recipes here