Recipe Index

Tuesday, September 17, 2013

Ginger Chutney

1 cup peeled and chopped ginger
1 cup water
2 tablespoon oil
1/4 teaspoon fenugreek seeds or methi seeds
4 red chilies or to taste

1/4 cup jaggery
1/2 teaspoon salt
1/2 teaspoon turmeric powder

For Seasoning:
1/4 teaspoon mustard seeds
1/2 teaspoon urad dal


Peel and chop the ginger into small size.
Heat a pan on medium heat with 2 tablespoon of oil, add the fenugreek seeds and whole red chilies and wait for the fenugreek seeds to darken.  The fenugreek seeds tend to darken very quickly.  When they darken add the chopped ginger, turmeric powder and water.  Cook covered until the ginger has become soft and cooked.  Add the jaggery and cook until the jaggery has melted.  After the jaggery has melted let it cool.  When cool grind it to a slightly coarse paste.

To season:
Heat a pan on medium heat 2 teaspoon of oil add mustard seeds and urad dal.  When the mustard seeds pop add it to the chutney.

Serves 2.