Authentic Tamarind Ginger Chutney Recipe – South Indian Style

Last Updated on 3 months by Neha Deshmukh

Authentic Tamarind Ginger Chutney Recipe – South Indian Style

Introduction

Oh, this chutney! It’s one of those recipes that instantly transports me back to my grandmother’s kitchen. The sweet, tangy, and slightly spicy flavors are just perfect with everything from a simple idli breakfast to a comforting plate of rice. I first made this myself when I moved away from home and desperately missed the taste of South India. It took a few tries to get it just right, but now it’s a staple in my house. I’m so excited to share this authentic tamarind ginger chutney recipe with you – it’s easier than you think!

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s incredibly versatile. It’s a fantastic accompaniment to South Indian breakfasts like idli, dosa, and vada. But don’t stop there! It’s also amazing with rice, adds a zing to sandwiches, and even works as a dipping sauce for pakoras. Plus, it’s relatively quick to make, and the flavors actually develop and get better as it sits.

Ingredients

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

• 1 tablespoon tamarind (about 20g)
• ¼ cup hot water (60ml)
• 1 tablespoon oil (15ml)
• ½ teaspoon mustard seeds (2g)
• 1 teaspoon urad dal (5g)
• 2 dry Kashmiri red chilies
• 10 curry leaves
• 1-2 pinches asafoetida (hing)
• ½ cup chopped ginger (60g)
• 2 pinches turmeric powder (1g)
• 1.5 tablespoons jaggery (20g)
• 4-5 tablespoons water (60-75ml)
• 2 teaspoons oil (10ml)
• ½ teaspoon mustard seeds (2g)
• ½ teaspoon urad dal (2.5g)
• 5-6 curry leaves

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Tamarind: I prefer using a good quality tamarind pulp. You can find it in Indian grocery stores. The sourness level varies, so adjust the jaggery accordingly.
• Urad Dal: Also known as split black lentils, use the skinless variety (white urad dal) for the best texture.
• Kashmiri Red Chilies: These aren’t about heat; they’re about color! They give the chutney a beautiful vibrant red hue. If you can’t find them, you can substitute with regular red chilies, but the color won’t be as rich.
• Jaggery: Jaggery is unrefined cane sugar, and it adds a lovely caramel-like sweetness. You can use solid jaggery (gur) or powdered jaggery. If using solid, grate it before adding. Brown sugar can be used in a pinch, but the flavor won’t be quite the same.
• Oil: Traditionally, sesame oil or groundnut oil are used. They add a lovely nutty flavor. But you can use any neutral cooking oil if that’s what you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by soaking the tamarind in the hot water for about 20-30 minutes. This helps to soften it and release all that lovely tangy flavor.
2. Once softened, squeeze the pulp out of the tamarind, discarding the solids. You should have a nice, thick tamarind extract.
3. Peel and finely chop the fresh ginger. Don’t be shy with the ginger – it’s a key flavor in this chutney!
4. Now, let’s make the first tempering. Heat 1 tablespoon of oil in a pan over medium heat. Add the mustard seeds and let them splutter.
5. Add the urad dal, dry red chilies, asafoetida, and curry leaves. Sauté for a few seconds until the dal turns golden brown and fragrant.
6. Add the chopped ginger and turmeric powder. Sauté for another 2 minutes, making sure the ginger doesn’t brown.
7. Remove the pan from the heat and let the mixture cool slightly. Once cooled, transfer it to a blender or food processor.
8. Add the tamarind pulp, jaggery, salt, and 4-5 tablespoons of water. Blend everything into a smooth, consistent paste. Add more water if needed to reach your desired consistency.
9. Time for the final tempering! Heat the remaining 2 teaspoons of oil in a small pan. Add the mustard seeds and let them splutter.
10. Add the urad dal and curry leaves. Sauté for a few seconds until fragrant.
11. Pour this tempering over the chutney and mix well. Taste and adjust the salt and jaggery as needed. You want a balance of sweet, sour, and savory!

Expert Tips

• Don’t skip the tempering! It adds so much flavor and aroma to the chutney.
• If your chutney is too thick, add a little more water. If it’s too thin, simmer it for a few minutes to reduce the liquid.
• For a smoother chutney, strain it through a fine-mesh sieve after blending.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.
• Spice Level Adjustment: If you like it hot, add more red chilies or a pinch of cayenne pepper. For a milder chutney, remove the seeds from the red chilies.
• Festival Adaptations: My aunt always adds a little grated coconut to this chutney when making it for Makar Sankranti or Gudi Padwa. It adds a lovely sweetness and texture.

Serving Suggestions

This chutney is amazing with so many things! Here are a few of my favorites:

• Idli and Dosa – a classic pairing!
• Vada – the perfect dipping sauce.
• Rice – a spoonful of this chutney elevates a simple bowl of rice.
• Pakoras – a delicious alternative to mint chutney.

Storage Instructions

This chutney will keep in an airtight container in the refrigerator for up to a week. The flavors actually get better over time! You can also freeze it in small portions for longer storage.

FAQs

• What type of tamarind is best for this chutney? I recommend using a good quality tamarind pulp, but you can also use tamarind blocks. Just make sure to soak them well before extracting the pulp.
• Can I use powdered jaggery instead of solid jaggery? Yes, absolutely! Just use the same amount.
• How can I adjust the chutney’s consistency? Add more water to thin it out, or simmer it for a few minutes to thicken it.
• What is asafoetida (hing) and can I omit it? Asafoetida has a pungent aroma, but it adds a unique savory flavor to the chutney. If you don’t have it, you can omit it, but the flavor won’t be quite the same.
• Can this chutney be made ahead of time and frozen? Yes! It freezes beautifully. Just portion it out into freezer-safe containers and thaw when ready to use.