Ginger Chutney Kerala

Method

1. 1

   Prepare ginger: Peel 100g fresh young ginger. Cut into thin slices. Soak in cold water 10 minutes.

2. 2

   Dry roast chana dal: Dry roast 2 tbsp chana dal 3-4 minutes until golden. Cool.

3. 3

   Fry ginger: Heat 3 tbsp coconut oil. Fry ginger on medium heat 8-10 minutes until golden. The sharpness mellows.

4. 4

   Add chillies, garlic and tamarind: Add 3-4 dried red chillies, 4 garlic cloves and a marble-sized tamarind. Fry 2 minutes. Add 1 tsp jaggery and stir. Cool completely.

5. 5

   Blend: Transfer fried ginger mixture and roasted chana dal to a blender. Add salt. Blend with 3-4 tbsp water to a smooth thick paste.

6. 6

   Taste: Kerala ginger chutney should be spicy, slightly sweet and deeply gingery.

7. 7

   Make tempering: Heat 1 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

8. 8

   Add aromatics: Add 2 sprigs curry leaves and a pinch of asafoetida. Pour over chutney.

9. 9

   Adjust: Taste and add salt or jaggery to balance.

10. 10

    Serve: Kerala ginger chutney (inji chutney) is the classic companion to appam and Kerala breakfast dishes.