Andhra Ginger Chutney | Andhra Style Kara Chutney Recipe | Ginger Chutney Recipe | Spicy Ginger Chutney (With Tomato) Recipe

Wishing Everyone one a Merry Christmas & Happy Holidays. today's recipe is a simple, tasty and spicy chutney, Andhra Style Ginger Chutney Recipe.  This ginger chutney is so easy to make, it is spicy, tangy and also has mild sweet taste and makes a perfect side for soft spongy idlis and dosa.

We like Chicago Hot Breads here and they are popular for their Pastries, Cakes and sandwiches, But the one here in Naperville is popular for its south Indian tiffin like Dosa Varieties, Idli, Vada, Chaats and Biryanis also. V and I like their crispy Andhra Kara Dosa and my kids love Hot Breads Special Biryani.
Kara Dosa(coming up next) is a thin paper dosa, smeared with some spicy chutney served with some aloo masal, sambar and 2 chutneys. Not only in Hot Breads, here most of the Indian restaurants serve South Indian Tiffin with this Spicy Ginger Chutney,  they serve in hot red color. Hot Breads kara chutney has strong ginger flavor and you could find grated ginger pieces in each bite but it also has tomato in it, as i could see tomato skin in the chutney. As we loved this chutney a lot I wanted to try it at home and I followed the regular ginger chutney recipe with channa dal & tomato and it turned out exactly the same chutney taste except that red hot color, i think they add color or their chillies may be bright red.  But this chutney has the same taste and if you are here in Chicago region and you have been to Hot Breads and you like their chutney then here's the recipe, try it at home and enjoy.

Andhra Ginger Chutney Recipe

Prep time : 2 Minutes | Cook Time : 10 minutes or less

Recipe Category : Side Dish/Dips | Recipe Cuisine : Indian

Serves  4

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Ingredients
For Chutney

1. Ginger   2" Big Piece(peeled & chopped)
2. Tomato   1 no.(roughly chopped)
3. Tamarind    a small piece
4. Dry Red Chilli   4 no. or to taste
5. Jaggery, powdered  2 tbsp
6. Channa Dal    1 Tbsp
7. Salt   to taste
8. Oil  3 tsp

To Temper

1. Oil  1-2 tbsp
2. Mustard seeds   1/2 tsp
3. Urad dal   1/2 tsp
4. Hing  1/4 tsp
5. Curry leaves   few

Method

• Wash and peel ginger skin and cut into thin pieces, roughly chop tomato and keep ready.
• Heat oil in a pan, when it is hot add channa dal fry well to a light golden brown, then add dry red chilli, tamarind piece and fry well, and then add ginger and saute for 3-4 minutes in medium heat.
• Once the ginger turned soft add chopped tomato and saute for a minute or until the tomato turns soft.
• After that switch off the stove and allow this to cool completely.
• Once it cool down, first add dry red chilli, tamarind and salt to the mixer jar and blend it to a coarse paste and then add remaining sauted ingredients(ginger and tomato pieces), couple of spoons of water, jaggery and blend it to a coarse paste.
• Then transfer the ground chutney to a serving bowl, check for salt and add if needed.
• Now heat oil in a tempering pan, when it is hot add urad dal fry lightly then add mustard seeds allow to pop and then add hing and  curry leaves, fry well and add this tempering to the chutney.
• That's it.. spicy Andhra Ginger chutney Ready, Stir well and serve with Hot idli or Dosa.

Notes:
Chop ginger into thin pieces so that it get roasted well, if not the big chunks will not get roasted properly and the chutney will be spicy and raw.
You can make this chutney without tomato also, if so increase tamarind quantity. But tomato gives nice texture and taste to the chutney.
Use peanut or sesame oil for authentic taste, I used Sesame oil.

Step By Step Photos For Andhra Kara Chutney Recipe...
Chop ginger and keep other ingredients ready. First saute channa dal then add dry red chilli and tamarind and saute well.

Then add ginger and saute till ginger turns soft and cooked and lastly add tomato and saute till it turns soft.

Allow the mixture to cool for a while, then add first grind red chilli, tamarind along with salt and then add rest of the ingredients, little water and grind it to a fine coarse paste.

Do tadka with tempering ingredients and add it to the chutney and mix well and that's it chutney ready to serve.