Shunti chutney recipe | How to make shunti chutney | No-coconut chutney
By Latha on May 30th, 2020
Shunti chutney recipe explained with step by step pictures and a video. Shunti chutney or ginger chutney is very tasty, easy and healthy recipe. Shunti chutney increases appetite and helps in digestion. Ginger chutney is prepared using chopped ginger, red chilli, gram dal, urad dal, jaggery, tamarind, salt, curry leaves, turmeric, asafoetida and tempering.
You can serve this shunti chutney with dosa, idli or rice. This chutney is familiar by different names like ginger chutney, adrak chutney, inji chutney and allam chutney in different languages.
This ginger chutney can be stored upto 2 months and is consumed in small quantity. This healthy chutney boosts immunity and helps in improving the digestion. If you are looking for more ginger recipes then do check shunti thambli and shunti saaru or ginger rasam recipes.
If you are looking for more chutney recipes then do check doddapatre chutney, watermelon-rind chutney, garlic chutney, coriander leaves chutney, ridgegourd peel chutney, brahmi chutney and radish chutney.
I have made a quick video on this shunti chutney recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 10 min
Serves: 50
Ingredients: (measuring cup used = 240ml)
- 1/4 cup chopped ginger
- 5 - 8 red chillies
- 1 tbsp gram dal
- 1 tbsp urad dal
- A small lemon sized tamarind
- few curry leaves
- Big pinch turmeric
- 1/4 tsp asafoetida
- 1/2 cup jaggery
- 2 tbsp cooking oil
- 2 tsp salt (or as per your taste)
Ingredients for tempering:
- 1 tbsp cooking oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp sesame seeds
- Few curry leaves
Instructions for making shunti chutney:
- Peel, rinse and chop the ginger.
- Heat 2 tbsp of oil in a frying pan. Add in red chillies and fry them for a while. You can adjust red chillies as per your spice level.
- Add in gram dal (kadlebele) and urad dal (uddinabele) and fry them until slightly brown under low flame.
- Next add in chopped ginger and start frying them under medium flame.
- Followed by add in tamarind and continue frying under medium flame until ginger turns soft. Add cleaned tamarind cut into small pieces.
- Next add in few curry leaves, turmeric and asafoetida. Continue frying under low flame.
- Followed by add in jaggery. You can adjust the jaggery quantity as per your taste.
- Also add in salt as per your taste. I have added 2 tsp of salt.
- Switch off the stove and mix everything well for one more minute. Cooking tamarind and jaggery gives good taste to the chutney. It also makes the tamarind and jagegry soft.
- Wait until cool and grind the chutney using a mixer grinder. Do not add water if you want to store this chutney for long time.
- At the end temper it with oil, mustard seeds, cumin seeds and few curry leaves. Stays good upto 2 months if you have not added water. Serve it with rice, dosa or idli.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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