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!
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!
- Linking to "YBR - Your Best Recipes" hosted by Spiciefoodie.