accompaniment / dip / relish

ginger chutney

Image½ cup diced ginger

½ cup tamarind

½  jaggery

1tsp. Mustard

1 tsp methi

1 tsp turmeric

1 tbsp. Oil

Salt to taste.

Method

Grind tamarind pulp and ginger to a smooth paste without water.

Roast and powder t mustard and methi

To the ground ginger add chilli powder, turmeric and jaggery, powder mustard and methi and salt

Mix well

In a wok warm oil. Pour this mixture in and boil till the water evaporates,

This can be stored for a months and is a great relish with lunch or a dip with snack.

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