Raw ginger has a very pungent flavor. It needs to be tempered with tamarind juice and jaggery (or brown sugar) to make it palatable.
This is my first attempt to make this chutney. Contrary to the Sweet and Sour Ginger Pickle, I posted a few weeks ago, this one is easy, short lived and goes well with vada. It is a very typical Andhra dish that is served during events such as weddings, funerals and other events. It is very often served with plain vada. Not to say it can’t be served with other vada types.
2-4 in of ginger stalk, peeled and chopped
1/2-2/3 cup tamarind sauce
3-4 tbsp brown sugar or 1-2 cubes jaggary
1 tbsp oil
1 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1-2 dry red chillies
dash of tumeric
dash of asaphoetida
a few curry leaves
I previously provided a recipe for the Sweet and Sour Ginger Pickle that can last months and years. Contrary to that, this is a short lived recipe, that is quick to make and lasts up to a week.
Add the chopped ginger to a blender, along with tamarind juice and jaggery and blend till smooth. Adjust tamarind juice and sugar to personal preference. Transfer to a bowl. Season with salt.
Meanwhile, heat oil in a pan. Add turmeric, asaphoetida, urad dal, mustard seeds, cumin seeds and dry red chilli. Fry till lightly golden. Add some curry leaves and leave for another minute.
Transfer to the bowl containing the ginger paste. Mix well. Adjust tamarind juice, sweetness, and salt.
Serve with some fresh vada!
Note: You can make a roasted sesame chutney, by replacing the ginger with roasted sesame which is another traditional chutney that is served at events.
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