Ginger Chutney (Inji Pajji)

Mullanda Sharada Uthaiahanu's mother

Mullanda Sharada Uthaiah is a home maker. Her hobbies are gardening and cooking.



1/2 inch piece ginger
6 green chillies
1/2 coconut grated
1/2 bunch coriander leaves
5 cloves of garlic
1 tsp salt
juice of 1 lemon
1 medium size onion


Grind all the ingredients to a fine paste, adding a little water if required. Quantity of salt and green chillies may be varied as per taste.

For Seasoning:

Heat oil for tempering in a pan. Add mustard seeds, curry leaves, two dry red chilies in oil till it is golden brown. Remove from heat and mix in ground masala. Serve with rice.

Leave a Reply

Your email address will not be published. Required fields are marked *

[jetpack_subscription_form title="Get Free Recipe Post Updates!" subscribe_text="Never miss a beat – just enter your email address below and you'll get an email every time I publish a new recipe post!" subscribe_button="Sign Me Up!"]