Shunti (Ginger tambuli)

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grind Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

Rate This Recipe


  • Ginger - 2 inches long
  • Freshly grated Coconut - 1 cup
  • Oil - 1 tbsp
  • Curd - 1 cup
  • cumin seeds - 1 tsp
  • Asafoetida - 1 pinch
  • Red chillies - 4
  • Salt - to taste
  • Coriander leaves

How to Make Shunti (Ginger tambuli)

  • Heat 1/2 tbsp oil in a pan.
  • Cut ginger into small pieces and fry till golden brown. Remove from flame. Allow to cool and then grind with coconut to a fine paste, adding a little water.
  • Now heat the remaining oil, add cumin seeds and asafoetida and allow to sputter.
  • Add red chillies and fry till they darken a little. Add this to the ginger-coconut paste.
  • Add salt and curds and mix well. The amount of curds added can be adjusted to taste.
  • Garnish with coriander leaves.