Description
Spicy ginger chutney. An excellent side dish for steaming idlis, dosai, pesarat and plain curd rice.
| Ingredients | |
|---|---|
| 15 cnt | 1′ piece ginger |
| 2 no | Red chillies |
| 2 no | Green chillies |
| 2 tsp | Urad dal |
| ½ tsp | Fenugreek seeds |
| ½ tsp | Mustard |
| ½ tsp | Cumin seeds |
| 10 nos | Curry leaves |
| 1 Lemon Sz | Tamarind |
| 1 tsp | Jaggery (powdered) |
| ¼ cup | Gingelly oil |
| ¼ tsp | Asafoetida |
| Salt (as per taste) |
Instructions
Soak tamarind in hot water and take thick pulp. Keep it aside.
Heat oil in kadai. Fry ginger in oil for a minute. Remove from kadai before it turns brown.
In same oil add mustard, after it splutters add red chillies, green chillies, fenugreek seeds, urad dal, cumin seeds and curry leaves. Fry for 2 minutes. Remove from heat.
Grind ginger with fried red chillies, green chillies, mustard, fenugreek seeds, cumin seeds and curry leaves with out water. Then add tamarind pulp and jaggery. Grind well. Chutney is ready. You can store this chutney for 2 weeks in the fridge.
Goes well with steaming idlis, pesarat, dosai and curd rice.
Source
Sudha
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