Authentic Ginger-Tamarind Chutney Recipe – Sesame Oil & Jaggery

Last Updated on 3 months by Neha Deshmukh

Authentic Ginger-Tamarind Chutney Recipe – Sesame Oil & Jaggery

Introduction

There’s just something magical about a good chutney, isn’t there? It can elevate a simple meal to something truly special. This ginger-tamarind chutney is one of those recipes I keep coming back to – it’s tangy, spicy, a little sweet, and utterly addictive. I first made this years ago, trying to recreate the flavors of my grandmother’s kitchen, and it’s been a family favorite ever since. It’s perfect with a simple bowl of curd rice, but honestly, I find myself sneaking spoonfuls straight from the jar!

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s also surprisingly easy to make. It comes together in under 30 minutes, and the flavors actually deepen as it sits. It’s a fantastic way to add a burst of flavor to your meals, and it’s a staple in many South Indian households. Plus, the combination of ginger, tamarind, and sesame oil is just chef’s kiss!

Ingredients

Here’s what you’ll need to whip up a batch of this flavorful chutney:

• 3 tbsp Sesame Oil
• 1 tsp Mustard Seeds
• 3 Green Chilies, chopped
• 1 cup Ginger, finely chopped (about 150g)
• 1 cup Tamarind Water (made from a lemon-sized ball of tamarind soaked in 1 cup hot water)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 2 pinches Asafoetida (Hing)
• 3 tbsp Jaggery (about 45g)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this chutney, so here are my tips:

• Sesame Oil: Don’t skip this! Sesame oil gives this chutney its signature aroma and flavor. It’s a must-have. You can use either light or dark sesame oil, depending on your preference.
• Tamarind: Tamarind is the star of the show. The tanginess is what makes this chutney so special. Some people prefer to use tamarind paste, but I find soaking and extracting the water gives a fresher, brighter flavor. Regional variations exist – in some parts of India, people add a little jaggery to the tamarind water while extracting for a balanced flavor.
• Asafoetida (Hing): This might seem like an unusual ingredient, but it adds a wonderful savory depth. It has a pungent smell in its raw form, but it mellows out beautifully when cooked. You can find it at most Indian grocery stores.
• Jaggery: Jaggery is unrefined cane sugar, and it has a lovely caramel-like flavor. If you can’t find jaggery, you can substitute with brown sugar, but the flavor won’t be quite the same.
• Mustard Seeds: Fresh mustard seeds are key! They should pop and splutter when heated, releasing their nutty aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tbsp of sesame oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – this usually takes about 30 seconds.
2. Add the chopped green chilies and sauté for about a minute, until they soften slightly.
3. Stir in the finely chopped ginger and cook for 3-4 minutes, stirring occasionally, until it turns a light golden brown. Don’t let it burn!
4. Pour in the tamarind extract. Give it a good stir to combine everything.
5. Add the salt, asafoetida, turmeric powder, and red chili powder. Mix well, ensuring everything is evenly distributed.
6. Now, simmer the chutney for about 15 minutes on low-medium heat. You’ll notice it starts to thicken as the water evaporates. Stir occasionally to prevent sticking.
7. Add the jaggery and cook for another 5 minutes, stirring constantly, until the jaggery dissolves and the chutney becomes glossy.
8. Turn off the heat and drizzle the remaining 1 tbsp of sesame oil over the chutney. Give it one final mix.

And that’s it! Your ginger-tamarind chutney is ready.

Expert Tips

• Don’t rush the simmering process. Allowing the chutney to cook slowly helps the flavors meld together beautifully.
• Taste as you go! Adjust the salt, chili powder, and jaggery to your liking.
• A good quality pan will prevent sticking and ensure even cooking.

Variations

• Spice Level Adjustments: If you like things extra spicy, add a pinch of cayenne pepper or use more green chilies. For a milder chutney, reduce the amount of red chili powder.
• Festival Adaptations: This chutney is often made during Pongal and Makar Sankranti. Some families add a handful of roasted peanuts for extra crunch during these festivals.
• Storage for Longer Shelf Life: To extend the shelf life, make sure your jar is completely dry before storing the chutney.

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With curd rice – a classic combination!
• As a side dish with idli, dosa, or vada.
• Spread on sandwiches or wraps.
• As a dipping sauce for samosas or pakoras.

Storage Instructions

Store the chutney in an airtight container in the refrigerator. It will keep for up to a week, but honestly, it rarely lasts that long in my house!

FAQs

• What is the best way to prepare tamarind extract for this chutney? Soak a lemon-sized ball of tamarind in 1 cup of hot water for about 20-30 minutes. Then, squeeze the tamarind pulp to extract the water, discarding the seeds and fibers.
• Can I use a different oil instead of sesame oil? While sesame oil is traditional and adds a unique flavor, you can use groundnut oil or vegetable oil as a substitute. However, the flavor profile will be different.
• What is asafoetida and where can I find it? Asafoetida (hing) is a resin with a pungent smell. It’s used as a digestive aid and adds a savory flavor to dishes. You can find it at most Indian grocery stores, usually in powder or crystal form.
• How can I adjust the sweetness of the chutney? Add more or less jaggery to suit your taste. Start with the recommended amount and then adjust as needed.
• Can this chutney be made ahead of time and frozen? Yes, you can! Let the chutney cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.