Ginger, chopped very fine - 1 1/4 cups
Green chillies - 5 serranos, chopped very fine
Onion, small - 1/2, chopped fine
Kashmiri chilli powder - 3 tsp
Turmeric powder - 1 tsp
Tamarind paste (concentrated) - 1 tsp
Jaggery - 1/4 of one block
Mustard seeds - 1/2 tsp
Oil - as needed
Curry leaves - as needed
Chop the ginger and green chillies finely.
Heat oil and pop the mustard seeds and curry leaves (if using).
Saute the ginger, onions and green chillies until the ginger turns brown.
The mixture should be dry and the ginger should still have a bite to it.
Add the chilly powder and turmeric powder and saute well.
Stir in the tamarind paste and add water and salt to taste.
Allow the mixture to come to a boil.
Toss in the grated jaggery and cook until the chutney comes to a desired consistency.
Ginger Chutney can be stored in the refrigerator for about 3 weeks.
- The recipe worked well for our family. Please feel free to adapt the recipe to your tastes.
- Reduce the amount of chilly powder for a milder chutney.
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