Sunday, November 16, 2014

Ginger Chutuny

Ginger Chutuny


  • 4 table spoon chana dal
  • 1/4 tea spoon haldi
  • Pinch of hing (asafoetida)
  • 4 table spoon ginger
  • 2 table spoon tamarind pulp
  • 3 table spoon Jaggery grounded or mashed
  • salt to taste
  • 1/2 tea spoon red chili powder or 2 dry red chilli
  • 3 to 4 table spoon of water
  • oil 2 table spoon


  • Heat the oil in a pan and roast the dal properly till its golden brown but just careful that dal will not get burn.

  •  Now let it cool and keep it a side.
  •  Now clean and peel ginger and chop it properly cut it into small bites and measure it with spoon.
  •  Take tamarind pulp measure that as well.
  • Mash jaggary and measure that too.
  • Keep aside.

  • Now take chana dal in a grinder and grind it properly  now add ginger and chilli grind them with little water.
  • Now add jaggery and tamarind pulp and salt per taste. Add little water as per consistency.
  • Grind it well and now chutnuy is ready.

  • Serve this with jot Idli or crispy Dosa .


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