GINGER CHUTNEY
Ingredients
Grated Fresh Ginger 2 tbsp
Grated Fresh Coconut 4 tbsp
Green Chillies 4
Tamarind Pulp 3 tbsp
Jaggery or Brown Sugar 2 tbsp
Salt 1/2 tsp
Vegetable Oil 1 tsp
Mustard Seeds 1 tsp
Grated Fresh Ginger 2 tbsp
Grated Fresh Coconut 4 tbsp
Green Chillies 4
Tamarind Pulp 3 tbsp
Jaggery or Brown Sugar 2 tbsp
Salt 1/2 tsp
Vegetable Oil 1 tsp
Mustard Seeds 1 tsp
Method
Peel and grate ginger finely.
Chop green chillies finely.
Saute ginger and green chillies in 1/2 tsp of oil for about 5 minutes.
Blend cooked ginger, jaggery, tamarind pulp, salt and coconut into a paste.
Heat remaining 1/2 tsp of oil, add mustard seeds and cover the pan. Let the seeds pop.
Once the seeds stop popping, add the ginger coconut paste to the pan and cook on medium heat for 5 minutes.
Ginger chutney is ready to serve.
Peel and grate ginger finely.
Chop green chillies finely.
Saute ginger and green chillies in 1/2 tsp of oil for about 5 minutes.
Blend cooked ginger, jaggery, tamarind pulp, salt and coconut into a paste.
Heat remaining 1/2 tsp of oil, add mustard seeds and cover the pan. Let the seeds pop.
Once the seeds stop popping, add the ginger coconut paste to the pan and cook on medium heat for 5 minutes.
Ginger chutney is ready to serve.
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