Turmeric Chutney

Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 15 Mins Total Time: 25 Mins

Pongal is the time of the year when we can find fresh turmeric roots in the market. While most of the Indian curries have turmeric in the ingredient list, there are only a few dishes that you can make with fresh turmeric roots. Turmeric pickles and Turmeric milk are the most common ones that can be made with them. How about making some chutney with these naturally good turmeric roots?

I tried this chutney with turmeric roots after the pongal festival this year and trust me they are so fresh in their flavors and rustic in their taste. So, don’t waste these turmeric roots and make this healthy chutney that can be paired up with Idlis or dosas.


0/9 Ingredients
Adjust Servings
  • Tempering Ingredients


0/4 Instructions
  • In a pan, add a teaspoon of oil. To this, add one tablespoon of urad dal along with two red chilli. Roast till they turn golden brown and set them aside.
  • In the same pan, add quarter cup of fresh turmeric pieces and half an inch of ginger. Roast till you see brown spots on this.
  • First, grind urad dal, red chili, tamarind piece, and salt to a coarse powder. To this add 5-6 pieces of coconut and roasted turmeric roots with ginger to a fine chutney.
  • In a small pan, add oil. Once hot, add mustard seeds, urad dal, and curry leaves. Turn off the stove and add asafoetida powder. Transfer tempering to chutney. Serve with Idlis or dosas.

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