Ginger Chutney is deliciously sweet, sour and hot, all at the same time. Love it with South Indian dishes.
|Preparation Time:||15 minutes|
|Grated Fresh Ginger||2 tbsp|
|Grated Fresh Coconut||4 tbsp|
|Tamarind Pulp||3 tbsp|
|Jaggery or Brown Sugar||2 tbsp|
|Vegetable Oil||1 tsp|
|Mustard Seeds||1 tsp|
- 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.
- Adjust the jaggery, tamarind and green chillies as per your taste. It depends on how spicy, sour or sweet you like it.
- Feel free to add some water if it’s getting too thick for you. Adding a little water also makes the blending easier.