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

By Neelima Katti  |  18th Mar 2016  |  
5 from 2 reviews Rate It!
  • Photo of Ginger/Adrak Chutney by Neelima Katti at BetterButter
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

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 (2)

uma senthila year ago


Deepthi Rajan2 years ago