May 27, 2009

Ginger Chutney


Tamarind Juice - 1 cup
Jaggery - big lemon size
Red Chilli - 10 number
Chana Dal - 1 tsp
Urad dal - 1tsp
Mustard seeds - 1 tsp
Methi seeds - 1/4 seeds
Salt - to taste
Oil - 1tbsp


Wash peel and cut the ginger into small pieces.

Take a pan, add oil, when it hot add red chilli and fry till they turn little brown.

Now add chana dal, urad dal and fry till they are well cooked, then add mustard seeds and hing.

Now add ginger and fry for 5 min.

Now add tamarind juice and jaggery.

Cook this mixture till ginger is well cooked.

Let it cool down to room temperature, put it in a blender.

Ginger Chutney is ready to serve.


You can store this chutney in a air-tight container for 1 month in fridge.
This chutney i made it very tight consistency, when ever you want to serve with idly/vada or even with upma, add little warm water to get the consistency you want.
You can eat with white rice and Ghee.


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