Ginger Chutney/Shunti Gojju
Ginger chutney or Shunti Gojju in South India, is a strong, flavourful condiment that perfectly balances the sharpness of tamarind, the zing of fresh ginger, and the heat of spices. A mainstay in many Indian homes, this chutney is valued for its various health advantages, particularly its ability to improve digestion, as well as its delectably complex flavour.Ginger chutney, full of depth and warmth, goes well with many different foods. This chutney is typically eaten with rice, idli, or dosa, but it may also be a great accompaniment to any dish that needs some flavour. The natural spice of ginger, the nuttiness of roasted dals, and the earthy tang of tamarind combine to create a vibrant, potent flavour profile that elevates any dish.Ginger chutney is a must-try whether you enjoy spicy foods or just want a nutritious, colourful dip to enhance your meals. It is a condiment that perfectly captures the spirit of traditional Indian food, being both simple to make and highly adaptable.
Ingredients
- Ginger – 300 gms
- Tamarind- about the size of a large lemon
- Coconut Oil – 1/4 Cup
- Mustered Seeds- 1/4 Tbs
- Jeera- 1/4 Tsp
- Curry Leaves – 15
- Byadagi Chillies – 2
- Jaggery -5 Tbs
- Byadagi Chilli Powder -2 to 2.5 Tbs
- Turmeric – 1/4 Tsp
- Hing- 1/4 Tsp
- Salt – As per the requirement
Instructions
- Wash the ginger thoroughly, and to peel it, use a spoon instead of a knife, as a knife may waste some of the ginger.
- Wash the ginger again and then grate it all.
- Take a piece of tamarind about the size of a large lemon, add one glass of water, let it soak for 10-15 minutes.
- Heat a pan and add 1/4 cup of coconut oil, which is ideal for this recipe due to its health benefits and the fact that it requires a larger amount of oil.
- Once the oil is heated, add the mustard seeds. After they splutter, add cumin seeds, two Byadagi chilies, and reduce the heat to low. Then, add the grated ginger along with a few curry leaves.
- Roast the mixture over low flame for 4-5 minutes until the raw smell is eliminated, and it becomes aromatic, causing the colour to change.
- Add 2 to 2.5 tablespoons of Byadagi chili powder, 1/4 teaspoon of turmeric, a pinch of asafoetida (hing), and salt to taste (about 1/4 tablespoon). Combine everything well for 30 seconds.
- Then add the tamarind water, mix well, and let it cook for 3 minutes.
- Next, add 5 to 6 tablespoons of jaggery powder; adding more jaggery enhances the flavor. Cook for an additional 5 minutes.
- Ginger Chutney/Shunti Gojju is ready to serve can be preserved for 45 days.
- Delicious to eat it with the rice,dosa or Chapati.
Please tell the recipe in konkani too