Inji Thogayal Recipe – Spicy & Delicious Ginger Chutney

Inji Chutney or Thogayal is a delicious and healthy South Indian accompaniment for rice. Finely chopped ginger is sauteed along with garlic, tamarind, green and red chillies and ground into a smooth paste and tempered with mustard seeds. Course : Side Dish Ingridients : 1 cup Ginger , chopped 1 Green Chilli 1 teaspoon Methi Seeds (Fenugreek Seeds) 1 tablespoon White Urad Dal (Split) 2 Dry Red Chillies 20 grams Tamarind , lemon sized 6 cloves Garlic 1 tablespoon Jaggery , grated Salt , as required For Tempering 1 teaspoon Sesame (Gingelly) Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon White Urad Dal (Split) 1/4 teaspoon Asafoetida (hing) Instructions To begin making Inji Thogayal Recipe, wash and peel the skin of ginger using a spoon. Cut the ginger into small pieces and keep aside.Heat a pan over medium heat; add fenugreek seeds, urad dal and red chillies to it. Roast it well in medium flame until the dal is golden and crisp.Add green chilli, ginger, garlic and tamarind. Saute for 2-3 minutes until raw smell of ginger and garlic goes away. Turn off the flame and keep aside to cool. After the mixture is cool, add it to a mixer grinder along with the grated jaggery salt and very little water.  Grind to make a smooth Inji Thogayal.The next step is to make the tempering for Inji Thogayal Recipe.In a tempering pan, add a teaspoon of oil and heat on medium flame. Once the oil is hot add mustard seeds and urad dal and let it splutter and the dal to turn golden brown. Add the asafoetida and turn off the heat.Pour the tempering to the Inji Thogayal Recipe and stir well to combine. Check the salt and adjust to taste.Serve Inji Thogayal Recipe with hot Steamed Rice along with a dollop of Ghee or even serve as a side dish for Dosa.