Authentic Tamarind Ginger Recipe – Indian Chutney with Jaggery

Last Updated on 2 months by Neha Deshmukh

Authentic Tamarind Ginger Recipe – Indian Chutney with Jaggery

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a vibrant, tangy, and slightly sweet Tamarind Ginger Chutney. It’s the kind of chutney that just makes a meal, and honestly, I can’t imagine a South Indian spread without it. I first made this on my own when I moved away from home, and it instantly brought back all the comforting flavors of my childhood. Let’s get cooking!

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s incredibly versatile. It’s the perfect accompaniment to idli, dosa, vada, and uttapam. But don’t stop there! It’s fantastic with rice, adds a zing to sandwiches, and even works as a glaze for grilled vegetables. The balance of sweet, sour, and spicy is just… chef’s kiss. Plus, it keeps well, so you can make a batch and enjoy it for days.

Ingredients

Here’s what you’ll need to whip up this amazing chutney:

• 1/4 cup fresh ginger, roughly chopped
• 1-2 green chillies, slit (adjust to your spice preference!)
• 1/4 tsp red chilli powder
• Gooseberry-sized tamarind (about 25-30g)
• 1/4 cup jaggery (about 50g)
• 1/4 tsp fenugreek powder
• 2.5 tbsp oil
• 1 tsp mustard seeds
• A pinch of asafoetida (hing)
• A few curry leaves

Ingredient Notes

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

• Tamarind: I prefer using a good quality, sour tamarind. The darker the color, generally the more flavorful it is. You can find it at most Indian grocery stores.
• Jaggery: Jaggery adds a beautiful, unrefined sweetness. I like using a dark jaggery for a richer flavor, but you can use a lighter variety if that’s what you have.
• Oil: Traditionally, this chutney is made with groundnut oil (peanut oil) in South India, giving it a distinct aroma. However, you can use any neutral oil like sunflower or vegetable oil. Sesame oil also works beautifully!
• Spice Level: Feel free to adjust the green chillies and red chilli powder to your liking. If you’re sensitive to spice, start with just one green chilli and a tiny pinch of red chilli powder.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the tamarind in about 1 cup (240ml) of warm water. Let it sit for about 15-20 minutes, then mash it well with your hands to extract the thick juice. Strain the juice, discarding the pulp.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
3. Add the slit green chillies, asafoetida (hing), and curry leaves. Sauté for a few seconds until the curry leaves become fragrant.
4. Next, add the chopped ginger and sauté until it turns a lovely golden brown. This usually takes about 3-5 minutes.
5. It’s time for the magic! Add the turmeric powder, red chilli powder, tamarind extract, and jaggery to the pan. Add a pinch of salt too.
6. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the chutney thickens and the oil starts to separate from the sides. Stir occasionally to prevent sticking.
7. Finally, mix in the fenugreek powder and stir well. Remove from heat and let the chutney cool completely before storing.

Expert Tips

• Don’t skip the simmering step! It’s crucial for developing the flavors and achieving the right consistency.
• Taste as you go! Adjust the jaggery and chilli powder to suit your preference.
• Using a heavy-bottomed pan will prevent the chutney from sticking and burning.

Variations

This recipe is pretty forgiving, so feel free to experiment!

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery hasn’t been processed with bone char (some brands do).
• Spice Level Adjustments: My friend, Priya, loves a really spicy chutney, so she adds a finely chopped bird’s eye chilli along with the green chillies.
• Festival Adaptations: This chutney is a must-have during Diwali and Ugadi! My grandmother always made a huge batch for these festivals.
• Storage Life Extension: Adding a tiny splash of vinegar (about 1/2 tsp) can help extend the shelf life of the chutney.

Serving Suggestions

Honestly, you can serve this chutney with almost anything! Here are a few of my favorites:

• Idli and Dosa (classic pairing!)
• Vada and Uttapam
• Rice with a dollop of ghee
• As a dipping sauce for samosas or pakoras
• Spread on sandwiches for a tangy kick

Storage Instructions

Once cooled completely, store the chutney in an airtight container in the refrigerator. It will stay fresh for up to 2 weeks. You can also freeze it in small portions for longer storage.

FAQs

Let’s answer some common questions!

• What type of tamarind is best for this chutney? A sour, dark-colored tamarind works best. Look for varieties specifically labeled for chutney making.
• Can I use palm sugar instead of jaggery? Yes, you can! Palm sugar will give a slightly different flavor, but it’s a good substitute. Use the same quantity as jaggery.
• How can I adjust the spice level of this chutney? Reduce the number of green chillies and the amount of red chilli powder. You can also remove the seeds from the green chillies for less heat.
• How long does this chutney stay fresh? In the refrigerator, it will last for up to 2 weeks. Frozen, it can last for several months.
• What are the health benefits of fenugreek seeds in this recipe? Fenugreek seeds are known for their digestive properties and are a good source of iron and fibre.

Enjoy making this chutney! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!