Inji Thogayal Recipe or Ginger Chutney Recipe is a flavourful condiment with ground ginger along with garlic and chilies. Serves a delightful side dish for Rice, Dosa.
Inji Thuvaiyal or Allam pachadi is a chutney thats spicy and tangy as we add tamarind, jaggery to balance the flavours. I am known to avoid ginger as much as possible in all dishes. So it came as a surprise to Amma when I asked for Ginger.
Well when it comes to making a dish that meets the A to Z Series, I will have to make it right. So it is Inji Thogayal as we call it in Tamil or Ginger Chutney. We can mix it with steamed rice or even serve it with Dosas. The popular Allam Pachadi we make with Pesarattu is slightly made different. For a fusion recipe, you can make Zucchini Thogayal
In Tamil Cuisine, we have a thick chutney that is mostly served as an accompaniment for rice in the lunch thali. Ginger is known for its medicinal value, it aids digestion. It is known to help boost immunity as well. Well, even with its known medicinal value, I avoid it with a pole!
However, having decided to make this, I ended up making it for my lunch. I might finally say I have eaten a ginger chutney too. It might be a good thing to know that Amma enjoyed this.
So for I, it is Inji Thuvaiyal in the A to Z Indian Condiments.
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Ingredients for Ginger Chutney Recipe
The main ingredient in this chutney is Ginger. The other ingredients balance the ginger punch!
Ginger - We can scarp the outer skin and chop it into smaller bits before sauteing it.
Garlic - Garlic cloves add their flavour to the chutney and it is important not to skip it.
Lentil - I have used Urad Dal for the body, it surely balances the ginger taste.
Chilies - I have added both green chili and dry red chili for spice in this chutney.
Tamarind - The tanginess comes from the tamarind and sure you add the extract as required.
Jaggery - Jaggery makes sure you don't feel the ginger punch.
See the recipe card for quantities.
Instructions for Inji Thogayal Recipe
This Inji Thogayal is a typical Tamil chutney made thick so that we can mix it with Rice. With ghee, this surely makes it a wonderful experience to enjoy ginger.
For making the Inji Thuvaiyal
Wash and peel the skin from ginger, and garlic for making Inji Thogayal Recipe.
Heat a nonstick pan with oil, add fenugreek seeds, and urad dal, and saute well.
Next add green chili, red chilies, ginger, garlic, and tamarind.
Saute for a few minutes until the raw smell goes away.
Turn off the flame, and keep it aside to cool.
When the mixture is cool, add it to a mixer jar along with the grated jaggery, salt, and very little water.
Grind to make a smooth Inji Thogayal.
For Tempering Inji Thogayal Recipe
Transfer the chutney to a bowl.
Heat a pan with oil, temper with mustard, and urad dal, and pour this over the chutney.
Check the salt and adjust to taste.
Serve Inji Thogayal Recipe with hot Steamed Rice along with a dollop of Ghee.
We can even serve it as a side dish for Dosa.
Substitutions & Variations
We can add chana dal making this Inji Thogayal Recipe for a change instead of Urad dal. Increase the chilies if you want it spicier.
Increase jaggery as per taste. If you want it sweeter, add more. Mine sort of ended up a bit sweeter.
Equipment
We need pans to roast the ingredients for making the chutney.
Mixer jar for grinding the chutney.
How to store
This chutney for Inji Thogayal Recipe stays well for a couple of days when refrigerated.
Make sure you remove what you want and warm it again in the microwave for a minute before serving.
Expert Tips for Inji Thogayal Recipe
Soak the ginger for making the Inji Thogayal Recipe in water for 5 minutes for easy peeling of the skin.
Make sure you saute the ginger well, or else the chutney will smell raw in this Ginger Chutney Recipe.
Recipe
Inji Thogayal Recipe | How to make Ginger Chutney
Ingredients
- 1/2 cup Ginger chopped
- 1 Green Chilli
- 1 teaspoon Fenugreek Seeds / Methi Seeds
- 1 tablespoon Urad Dal
- 3 Dry Red Chillies
- 1- inch Tamarind
- 6 cloves Garlic
- 2 tablespoon Jaggery
- Salt to taste
For Tempering
- 1 teaspoon Cooking Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal
- 1/4 teaspoon Asafoetida / Hing
Instructions
How to make Inji Thogayal Recipe
For making the Inji Thuvaiyal
- Wash and peel the skin from ginger, garlic.
- Heat a nonstick pan with oil, add fenugreek seeds, urad dal, and saute well.
- Next add green chili, red chilies, ginger, garlic, and tamarind.
- Saute for a few minutes until the raw smell goes away.
- Turn off the flame, keep it aside to cool.
- When the mixture is cool, add it to a mixer jar along with the grated jaggery, salt, and very little water.
- Grind to make a smooth Inji Thogayal.
For Tempering
- Transfer the chutney to a bowl.
- Heat a pan with oil, temper with mustard, urad dal, and pour this over the chutney.
- Check the salt and adjust to taste.
- Serve Inji Thogayal Recipe with hot Steamed Rice along with a dollop of Ghee.
- We can even serve as a side dish for Dosa.
Nutrition
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Anusha says
We love Inji Thogayal with Sodhi and Pesarattu. That bowl spells comfort and yum especially on a rainy day
Sharmila Kingsly says
We love inji thogayal with sodhi kulambu !! Such a match made, are they... Perfectly done Valli !!
srividhya says
I totally get you about naming dishes when we do A-Z series. Inji thogayal is a perfect one and we make it often too but without garlic. The fact that it stays well in the fridge makes it easy for me to serve it other dishes too.
Radha says
Inji thogayal is my favorite. This recipe with garlic sounds yummy. I make without garlic but seeing this recipe, tempted to make it soon. Thanks for sharing.
Harini says
I am the opposite of you when it comes to ginger. I add ginger in everything 🙂 Love this chutney. Looks like super comfort food for me 🙂
Usha says
Allam pachadi is one chutney I could never nail it. Tried this recipe and it was perfect. We liked it.
Rafeeda - The Big Sweet Tooth says
The inji thogayal looks very inviting and surely something that will be a perfect pallet cleanse during a heavy meal...