Ginger Chutney
Prep 10 min Total 25 min
Adrak chutney is a raw chutney of fresh ginger, lemon juice, sugar, sultanas and garlic. It is not cooked, so the sharpness of the ginger and the acidity of the lemon juice come through clearly. The sweetness from the sultanas and sugar rounds it off, and the garlic provides depth.
Fresh chutney of this kind belongs to the Indian meal as a small side condiment. You eat only a spoonful or two alongside the main course. It pairs well with rich dishes, grilled food and strongly spiced curries, where the ginger cuts through.
Because it is uncooked, it keeps for only a couple of days in the fridge. Make it the same day or the day before it is needed.
Ingredients
Makes about 3 dl
- 8 tbsp lemon juice
- 25 g sugar
- 140 g fresh ginger, finely chopped
- 75 g sultanas
- 1 clove garlic, crushed
- salt, to taste
Directions
Peel the ginger and roughly chop it. Put the ginger, lemon juice, sugar, sultanas and crushed garlic in a blender or food processor.
Blend to a smooth, glossy puree. Scrape down the sides as needed so everything is incorporated.
Season with salt.
Pour the chutney into a small serving bowl and refrigerate until needed.
Notes
The chutney is raw and keeps for only 1–2 days in the fridge. Make it the same day or the day before.
Serve in a small bowl alongside the main course — a spoonful or two per person is plenty. It pairs especially well with rich or grilled dishes and with strong curries.
If the ginger is very pungent, reduce the quantity to 100 g (3.5 oz) and adjust to taste.
See Also
Green Chutney
Tamarind Chutney
Coconut Chutney
