Ginger Chutney

Ingredients

• 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
• Salt to taste
• 4 tablespoons jaggery (gur), grated
• 1 tablespoon tamarind pulp
• 2 teaspoons sesame oil (til oil)
• 1/2 cumin seeds
• 1/4 fenugreek seeds (methi dana)
• 1 dried red chilli broken

Method

1. 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.
2. 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.
3. 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.
4. 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