Today I am adding one of my favorite chutney – Ginger chutney. During winter season I frequently prepare this chutney. Ginger is one of the healthiest spices among all. Ginger has so many medicinal properties also. Ginger is packed with essential nutrients and bioactive compounds. It comes in low glycemic index food category. The sweet and spicy taste of ginger chutney gives wonderful taste. You will definitely love it. Ginger chutney goes well with Dhokla, idly, dosa, vada and other breakfast recipes. Generally we use butter,peanut butter or other spreads in bread, why don’t you try ginger chutney as a spread?
Main ingredient of Ginger chutney is –Ginger
- Ginger has anti-cancer properties. Many western studies found that ginger can destroy ovarian cancer cells as well as it helps to reduce the colon cancer and shrink the prostate tumor size.
- Gingerols substance can help to lower the risk of infections such as RSV virus and respiratory infections.
- Ginger also helps to reduce menstrual pain.
- Ginger contains gingerols, it has awesome anti-inflammatory properties.
- Ginger is very helpful to treat heartburn,cold, cough, fever etc.
- Ginger helps to reduce the symptoms of high blood pressure by reducing the serum LDL cholesterol level.
- Dietitian in Mumbai found that Ginger works wonder to cope up form morning sickness and nausea during pregnancy.
Health benefits of Ginger chutney recipe
- Ginger chutney is protein rich food.
- It is high in Dietary fiber, improves digestion.
- Ginger chutney is rich in copper, magnesium, phosphorus and other nutrients.
- It is rich in iron also, which helps to prevent anemia.
Serving size – 5 persons
Preparation time – 10 minutes (tamarind need 30 minutes to soak)
Shelf life – (2 – 3) days [store in fridge]
Ginger – 30gm
Emli (Tamarind) – 1 big size lime
Urad dhal–20gm (1 tbsp+1 tsp)
Chana dhal–20gm (1 tbsp+1 tsp)
Jaggery–30gm (as per sweeten you want, you can decrease it also)
Dry chilli – 4 no
Green chilli – 5 no
Rai(mustard seeds) – 1/2 tsp
Methi (fenugreek seeds) – 1/2 tsp
Jeera (cumin seeds)
Turmeric – 1/4 tsp
Salt – as per taste
Oil – 1 tbsp.
1 – Take a pan add 1 tbsp. oil heat it, fry urad dhal and chana dhal until they become golden, then add mustard seed, methi seeds, cumin seeds and dry chills fry for a while. Switch off the flame. Allow it to cool.
2- Soak tamarind in 1 cup of water for 20 minutes. Then mash it and separate the pulp and water as shown in the picture.
3 – In food processer; add chopped ginger, jaggery, fried spices, chopped green chills, tamarind water, turmeric and salt. Grind it and make a paste (not too smooth, coarse fine is ok).
4 – Ginger chutney is ready; serve with your chapatti, dose, vada, dhokla etc.
Nutritional Information of Ginger chutney (Allam pachadi) recipe
Energy kCal – 482.7,
Protein, gm – 12.2,
Carbohydrates, gm – 66.9,
Fat, gm – 18.4,
Dietary Fiber, gm – 9.7,
Vitamin A, mcg – 86.9,
Vitamin B1, mg – 0.3,
Vitamin B2, mg – 0.1,
Vitamin B3, mg – 1.6,
Vitamin B6, mg – 0.0,
Vitamin B9 Folic Acid, mcg – 59.6,
Vitamin B12, mcg – 0.0,
Vitamin C, mg – 8.9,
Vitamin D, mcg – 0.0,
Vitamin E, mg – 0.6,
Vitamin K, mcg – 0.0,
Calcium, mg – 138.5,
Phosphorus, mg – 237.9,
Iron, mg – 7.0,
Magnesium, mg – 209.0,
Copper, mcg – 826.2,
Manganese, mg – 2.4,
Molybdenum, mcg – 129.7,
Zinc, mg – 1.9,
Chromium, mcg – 34.6,
Selenium, mcg – 0.0,
Omega 3, mg – 0.0,
Omega 6, mg – 5850.0