July 13, 2005

Ginger chutney recipe

Ginger – 3 teaspoon, chopped
Jaggery – ¼ cup
Mustard seeds – ½ teaspoon
Oil – 1 teaspoon
Bengal gram dal – 2 tablespoon
Black gram dal – 1 tablespoon
Red chillies – 5
Asafoetida – a pinch
Salt – 1 teaspoon or as desired to taste
Tamarind extract – 1 teaspoon

Method: Heat the oil and pop mustard seeds. Add Bengal gram dal, black gram dal, red chillies, asafoetida, and fry being careful not to brown them. Remove from heat source and allow it to lukewarm. Grind the mixture into a powder. Add ginger, jaggery, tamarind extract, salt, and water. Grind again to a thick paste. Ginger chutney is ready, which is an excellent side dish for pesarattu and upma.