South Indian Ginger Chutney

READY IN: 50mins




  • 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.