December 10, 2014

Inji Thogayal / Ginger Chutney

Apparently, I seem to do a lot of blog-hopping these days.. I am nothing but inspired by all the great blogs from across the globe with wonderful recipes and big beautiful pictures. The pictures in this post is nothing but a mere evidence of my inspiration.. otherwise, who would even think of putting a spicy ginger relish and the shot glass together? But, I had total fun playing with the light, props and my DSLR on a dark & gloomy day.. the best part, all of the pictures came out so well, I think... what do you think?

Now coming to the recipe, Inji thogayal (or) ginger chutney is a spicy south-Indian relish that uses ginger, red chillies, tamarind and jaggery - a mouth-watering delicious combo of different flavors. It is a perfect side for pesarattu, an instant moong-dal crepes. A rather bland crepe with a spicy-tangy relish is undoubtedly a great combo.. you 'll agree when you try it.. If you love spicy chutneys, you can even slather a little on your toasts and burgers or dip your veggies and chips into it.

A small suggestion on the list of ingredients though... don't even think of cutting down the number of chillies or jaggery or anything else for that matter, for this recipe is a perfect balance of all the flavors.

VJ hates anything ginger'y...but surprisingly he is a big fan of this thogayal. When I made this for the first time, I wasn't even sure if he would like it but I was only wrong. Now, pesarattu with ginger chutney is a regular affair at our home. I usually double up the batch of chutney and refrigerate, that VJ slathers, mixes, or tops it off with anything and everything that he eats and he loves it!

Basic Info
Complexity - Simple
Prep time - 15 mins
Cook time - 5 mins
Serves - about 3/4 to 1 cup

Ginger - 3 inches, chopped
Tamarind - 50 gms
grated Jaggery - 2 tbsp

Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp
Hing - 1 small piece
Channa dal - 2 tbsp
Urid dal - 3 tsp
Dry red chillies - 12
Thai green chili - 3

Oil - 2 tsp
Salt to taste

Soak tamarind in luke-warm water for 10 mins.

Heat oil in a pan. When hot, splutter mustard seeds, roast fenugreek seeds, hing, red chillies, urad dal, channa dal, green chillies until crisp & golden-brown.

Once the roasted ingredients cools down, grind them with drained tamarind, chopped ginger & grated jaggery. When grinding, add water as little as possible. Add salt to taste and mix well.

Spicy 'n tangy inji thogayal/ginger relish is ready!

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  1. Nice!but you have missed out on mentioning about tamarind....just add in the end and mix ?!with water or just paste?or while grinding?

    1. Thanks Malathi Venkat for pointing out..I have corrected the recipe now.. let me know how it turned out for you!