Shunti chutney recipe
Discover the mouthwatering flavors of Shunti Chutney, also known as Ginger Chutney, with this easy-to-follow recipe. Boost your appetite and aid digestion with this tasty and nutritious chutney. Prepare it using a combination of chopped ginger, red chili, gram dal, urad dal, jaggery, tamarind, salt, curry leaves, turmeric, asafoetida, and a flavorful tempering. This ginger chutney can be stored upto 2 months and is consumed in small quantity. This healthy chutney boosts immunity and helps in improving the digestion.Enhance your meals by serving this versatile Shunti Chutney alongside dosa, idli, or rice. Known by various names such as Adrak Chutney, Inji Chutney, or Allam Chutney in different languages, this chutney is sure to add a delightful twist to your culinary repertoire.Follow the step-by-step instructions, accompanied by detailed pictures and a helpful video, to easily recreate this tasty Shunti Chutney recipe.
Ingredients
- 1/4 cup chopped ginger
- 5-8 red chillies
- 1 tbsp gram dal
- 1 tbsp urad dal
- A small lemon sized tamarind
- few curry leaves
- Big pinch turmeric
- 1/4 tsp asafoetida
- 1/2 cup jaggery
- 2 tbsp cooking oil
- 2 tsp salt (or as per your taste)
Ingredients for tempering:
- 1 tbsp cooking oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp sesame seeds
- Few curry leaves
Instructions
- Peel, rinse and chop the ginger.
- Heat 2 tbsp of oil in a frying pan. Add in red chillies and fry them for a while. You can adjust red chillies as per your spice level.
- Add in gram dal (kadlebele) and urad dal (uddinabele) and fry them until slightly brown under low flame.
- Next add in chopped ginger and start frying them under medium flame.
- Followed by add in tamarind and continue frying under medium flame until ginger turns soft. Add cleaned tamarind cut into small pieces.
- Next add in few curry leaves, turmeric and asafoetida. Continue frying under low flame.
- Followed by add in jaggery. You can adjust the jaggery quantity as per your taste.
- Also add in salt as per your taste. I have added 2 tsp of salt.
- Switch off the stove and mix everything well for one more minute. Cooking tamarind and jaggery gives good taste to the chutney. It also makes the tamarind and jagegry soft.
- Wait until cool and grind the chutney using a mixer grinder. Do not add water if you want to store this chutney for long time.
- At the end temper it with oil, mustard seeds, cumin seeds and few curry leaves. Stays good upto 2 months if you have not added water. Serve it with rice, dosa or idli.
Nutrition
Calories: 40kcalCarbohydrates: 7gSodium: 110mg
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