Tuesday, January 26, 2010

Chutney Recipe - Ginger Chutney Recipe - Simple, Quick and tasty

Continuing on "Theme of the day" - I am adding another couple of chutneys with a strong flavor chutneys: Ginger Chutney Recipe and Garlic Chutney.

We always make Ginger chutney with especially bland dishes - like the Konkani Panpolo (that is also known as the "Paper Dosa" or "Neer Dosa") or Rice Sevai.

Serves: 4
Time to prepare: 5 minutes
Hotness factor: 6/10

Ingredients for Ginger Chutney:
  • 1" inch - ginger (washed and skin peeled)
  • 4 - small and hot green nati chillies (use 6 if you have the bigger sized not-so-hot chillies)
  • 3 - red chillies (slightly roasted seperately)
  • 1 cup - grated coconut
  • small marble sized - chincham (tamarind)
  • 2 tsp - cooking oil of choice - for seasoning
  • 1/4 tsp - urad - black gram dal - for seasoning
  • 1/4 tsp - mustard seeds - for seasoning
(Note: Don't use Hing for seasoning in this chutney - as this has a different very strong flavor)

Method for Ginger chutney:
  1. Grind all ingredients together very finely.
  2. Heat oil in a pan - add mustard seeds and urad - when it starts to splutter - turn off the flame and quickly mix with the chutney.

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If you liked and used this recipe... please send in $10 (just kidding... just write a comment instead)