Ginger Chutney Tempered sweet and sour ginger accompaniment. This recipe is from FoodFood TV channel By Sanjeev Kapoor 04 Nov 2015 in Recipes Course New Update Main Ingredients Ginger, Garlic Cuisine Indian Course Pickles, Jams and Chutneys Prep Time 11-15 minutes Cook time 6-10 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Advertisment Ingredients list for Ginger Chutney 5 Ginger one-inch pieces 8-10 Garlic finely chopped 1 tablespoon Coriander seeds 2 teaspoons Mustard seeds 2-3 Dried red chillies 1/4 teaspoon Turmeric powder to taste Salt 4 tablespoons Jaggery (gur) grated 1 tablespoon Tamarind pulp teaspoons Sesame oil (til oil) 1/2 Cumin seeds 1/4 Fenugreek seeds (methi dana) 1 Dried red chilli broken Method Advertisment Chop 3 ginger pieces finely and grate the remaining. Heat oil in a non stick pan, add chopped ginger, grated ginger and stir. Add garlic and sauté. Dry roast coriander seeds, mustard seeds and red chillies in another non stick pan till fragrant. Add a little water to the ginger mixture in the first pan and let it cook. Cool the roasted spices and grind to a powder. Add turmeric powder to the ginger mixture along with 1½ tbsps of the powdered masala, salt, jaggery and ¼ cup water and mix well. Add tamarind pulp and cook. For the tempering, heat sesame oil in another non stick pan, add cumin seeds, fenugreek seeds and broken red chilli and sauté till fragrant. When the chutney thickens, switch off the heat and add the tempering and mix well. Serve with hot . Nutrition Info Calories 683 Carbohydrates 3.3 Protein 133.8 Fat 16.2 Other Fiber Iron-6.5 #Coriander seeds #Cumin seeds #Dried red chilli #Dried red chillies #Fenugreek seeds (methi dana) #Garlic #Ginger #Jaggery (gur) #Mustard seeds #Salt #Sesame oil (til oil) #Tamarind pulp #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article