- Ginger chutney isprotein rich food.
- It is high in Dietary fiber, improves digestion.
- Ginger chutney is rich in copper, magnesium, phosphorus and other nutrients.
- It is rich in iron also, which helps to prevent anemia.
Ingredients for chutney
- 1tablespoonoil sunflower or peanut or any neutral tasting oil
- teaspoonmustard seeds
- 2-3 tbsp coconut milk
- 1teaspoonurad dal(husked and black gram)
- 2-3dry kashmiri red chilies
- 10small to medium sized curry leaves (optional)
- 1 to 2pinchesasafoetida(hing)
- cupchopped gingeror 60 grams or 6 to 7 pieces of 2 inches ginger
- 2pinchesturmeric powder
- 1.5tablespoonsof Tamarind Pulp/Paste
- 4 to 5tablespoonswater for grindingor add as required
- 2teaspoonsoil sunflower or peanut or any neutral tasting oil
- teaspoonmustard seeds
- teaspoonurad dal(husked and black gram)
- 5 to 6small to medium sized curry leaves
- Rinse 60 grams ginger or 6 to 7 pieces of 2-inch ginger very well in water. peeled/chopped and keep aside.
- Heat 1 tablespoon oil in a small kadai or pan. keep flame to low and add teaspoon mustard seeds. let the mustard seeds begin to crackle.
- when the mustard seeds start crackling then add 1 teaspoon urad dal.stirring often fry urad dal.
- fry urad dal till the lentils turn golden.
- then add 2 dry kashmiri red chillies (broken and seeds removed) and 1 to 2 pinches asafoetida (hing). if the pan becomes too hot, then switch off the flame.
- quickly add 10 curry leaves(optional).
- mix and fry till the red chilies change color. do not burn them. the curry leaves will also become crisp.
- now add the chopped ginger.mix very well.
- add 2 pinches turmeric powder. mix again and saute on a low flame.
- saut ginger pieces till their raw aroma goes away. do not saut too much or brown the ginger.
- switch off the flame and keep the pan on kitchen counter-top. let this allam pachadi mixture cool down or become warm.
Making ginger chutney
- then place all of the chutney mixture in a grinder-jar. add the tamarind pulp.
- add 2-3 tablespoons coconut milk or add as required.
- add salt as per taste.
- add 4 to 5 tablespoons water or as required and grind chutney to a smooth consistency.
- remove ginger chutney in steel bowl and keep aside.
Tempering ginger chutney
- in a tadka pan or a small pan, heat 2 teaspoons oil. keep flame to a low. add teaspoon mustard seeds and let them begin to crackle.
- as the mustard seeds start crackling, add teaspoon urad dal.
- stirring often fry urad dal till they turn golden.
- then add 5 to 6 curry leaves. stirring often fry them for a few seconds till they become crisp.
- switch off flame and add the entire tempering mixture to the ginger chutney.
- mix very well. check for taste of salt and if required you can add more salt in the allam chutney.
- serve ginger chutney with idli, dosa.
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