Ginger/Adrak Chutney | How to make Ginger/Adrak Chutney

By Neelima Katti  |  18th Mar 2016  |  
5.0 from 1 review Rate It!
  • Ginger/Adrak Chutney, How to make Ginger/Adrak Chutney
Ginger/Adrak Chutneyby Neelima Katti
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About Ginger/Adrak Chutney Recipe

An extremely spicy South Indian condiment. Serve with idli, dosa, upma, plain rice or have it as it is.

Ginger/Adrak Chutney is a popular aromatic and delicious dish. You can try making this amazing Ginger/Adrak Chutney in your kitchen. This recipe requires 10 minutes for preparation and 10 minutes to cook. The Ginger/Adrak Chutney by Neelima Katti has detailed steps with pictures so you can easily learn how to cook Ginger/Adrak Chutney at home without any difficulty. Ginger/Adrak Chutney is enjoyed by everyone and can be served on special occasions. The flavours of the Ginger/Adrak Chutney would satiate your taste buds. You must try making Ginger/Adrak Chutney this weekend. Share your Ginger/Adrak Chutney cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Neelima Katti for inputs. In case you have any queries for Ginger/Adrak Chutney you can comment on the recipe page to connect with the Neelima Katti. You can also rate the Ginger/Adrak Chutney and give feedback.

Ginger/Adrak Chutney

Ingredients to make Ginger/Adrak Chutney

  • Fresh ginger 1 measure (Peeled and roughly chopped)
  • tamarind (Deseeded and cleaned, not washed) - 1 measure
  • jaggery - 1 measure
  • salt - 2 teaspoon (Vary according to taste preference)
  • For tempering: oil 3 - 4 tablespoon
  • mustard seeds - 1 teaspoon
  • cumin (Jeera) seeds 1 teaspoon
  • Dry red chilli - 2 to 4
  • red chilli powder 2 - 3 teaspoon
  • fenugreek (methi) seeds, dry roasted and powdered - 1 teaspoon

How to make Ginger/Adrak Chutney

  1. Wash, peel, clean and dry fresh ginger and roughly chop into small pieces.
  2. Deseed and clean tamarind. Finely grate the jaggery.
  3. Add all the three ingredients and grind into a coarse paste.
  4. In a wok, heat oil and add mustard seeds.
  5. Once it splutters, add cumin (jeera), turmeric and red chillies.
  6. Turn off the flame and let the oil cool down.
  7. Once it cools completely, add chilli powder and dry methi (fenugreek) powder, mix well.
  8. Add the ginger tamarind paste into the oil, mix well.

Reviews for Ginger/Adrak Chutney (1)

Deepthi Rajan4 months ago