Ginger Chutney

Ginger chutney comes in handy if you need ginger paste for a dish. Or if you run out of fresh ginger. I’m personally not a fan of ginger powder. The chili adds some extra spiciness. Else serve the chutney with potatoes.

Ginger Chutney

Recipe for Ginger Chutney

Amount : ca. 150 ml


2 tbsp vegetable oil
100 g fresh ginger
1 heaped tsp urid dhal (black lentils)
10 dried birds eye chilies (use less to reduce the heat)
2 tbsp lemon juice
2 tbsp brown sugar
1 tsp mustard seeds
1 tsp salt
1 tsp cumin seeds
10 curry leaves


  • Firstly wash the fresh ginger to remove any grit. Peel it and slice into chunks.
  • Crush the chilies. They don’t need to be powdered but they are easier to blend in my opinion.
  • Next heat 1 tbsp vegetable oil and add the urid dhal along with the dried chillies. Saute for 30 seconds until the urid dhal roasts and changes to a red gold colour.
  • Add the ginger and cook for five to six minutes until it has softened a little.
  • Then stir in the lemon juice, salt and brown sugar.
  • Let the mixture cool for a few minutes and pour into a blender. Then grind all to a paste. You may need to add a little water to loosen the mixture.
  • Add the remaining oil to a pan and heat before adding the mustard and cumin seeds. Once fragrant add the curry leaves.
  • Put the blended ginger paste back into the pan and cook for a minute or two with the spices.
  • Afterwards store the chutney in an air-tight container and keep it refrigerated. This will keep it for four to six weeks.
  • You can also can the ginger chutney. It will last up to 12 months if you store it in a cool and dry place.

Canning the Ginger Chutney

  • Prepare your jars for canning.
  • Fill the jars completely with chutney. Close tightly with a lid without delay.
    If necessary, clean the jars of sticky residues when they are COLD.
    CAUTION while filling the jars: The chutney is hot. Do not burn yourself.


Hygiene is the top priority while canning.

Chose your own jar size. I prefer the smallest chars I can find, e.g. 50-60 ml. I use ginger chutney for seasoning dishes. a small jar is plenty for a dish and you don’t have to discard leftovers weeks later.

Forget about cheap jars. Exploding jars are not funny. Especially if they are filled and hot. Invest in good jars with twist-off lids.

Sterilize jars by heating them up to 160°C (320°F) in the oven. Boil the lids in a water bath. Also rubber rings.

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