Wednesday, December 15, 2010

Ginger Chutney

  • Tamarind – lemon Size
  • Ginger – 2" piece
  • Red Chillies – 8
  • Fenugreek Seeds – 1/2tsp
  • Mustard Seeds – 1tsp
  • Urad dal – 2tsps
  • Jaggery – powdered 1 tsp
  • Salt to Taste
  • Turmeric Powder – 1/4tsp
  • Asafoetida – 1/8tsp
  • Curry Leaves – Handful
  • Oil – 12tsps

  1. Take tamarind in a microwave safe bowl and add some water. Microwave on high power for 30 seconds. Keep the cooked tamarind aside for cooling and then remove the extract.
  2. Wash and clean the ginger and dry it completely with paper towel.
  3. Chop the ginger to small pieces and keep it aside. 
  4. Heat a pan and add oil to it. When oil is hot add fenugreek seeds and urad dal. Fry till the seeds start changing color. 
  5.  When the seeds start changing color add mustard seeds and allow them to crackle.
  6.  Now add asafoetida and red chili pieces. Fry all the seasonings well.
  7. Take care of the Red chili, it soon gets brunt if we are not alert.
  8.  Finally add the curry leaves and fry till dry.
  9. Now filter the seasoning mixture in a bowl so that all the oil is collected down in the bowl.
  10.  Grind the seasonings in a mixer grinder along with ginger pieces, turmeric powder, salt and  jaggery .
  11. Now add the  tamarind extract along with very little water. Grind to a paste adding water if required.
  12.  Finally add the oil and mix well. Transfer the chutney to a serving bowl.
  13. Serve with idli, dosa, vadas, etc..

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