Tuesday, July 13, 2010

Shunti chutney (Ginger chuntey/dip)

Sorry people for vanishing without notice. I was enjoying my vacations in India. After I'm back from my trip, I am in no mood to cook. Hence, for the next couple of weeks until I settle down, I am planning to post the recipes that are waiting in my drafts.

Shunti/Ginger chutney is a versatile side dish/dip that goes well with any South Indian breakfast items like dosa, idli, rotti, chapathi, upma or uttappam. Here is the recipe for those who wish to try!

For chutney:
Grated coconut: 1 cup
Ginger: 1 inch (fresh)
Roasted gram dal/putani/hurigadale: 1 tbsp
Tamarind extract: 1/4 tsp (thick extract)
Green chillies: 2 nos
Salt: According to taste
Coriander leaves: 1 tbsp (optional)

For tempering:
Oil: 1 tsp
Mustard seeds: 1/4 tsp
Curry leaves: 4 nos
Urad dal: 1/2 tsp (optional)


  • Remove the skin of the ginger & chop it.
  • Mix all the ingredients(except tempering ingredients), add little water & grind them to a smooth paste. Adjust the consistency of the chutney by adding water. Scoop out the paste in a bowl.
  • Now prepare the tempering by adding oil to a small pan When oil is hot, add mustard seeds & urad dal. When dal turns golden, add curry leaves & turn off the heat. 
  • Pour the tempering over the chutney, mix well & serve.

PS: During my vacation, I have received many comments. I remember that there were some recipe requests & awards too. I'll collect the awards and look at your requests soon. Thanks for your patience !!!

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