accompaniment / chutney / dip / spread

ginger chutney

ImageShunti chutney,

½ cup  diced ginger

½ cup tamarind

½ jaggery

1 tsp. Mustard

1 tsp methi seeds

1tsp chilli powder

1 tsp turmeric

1 tbsp. Cooking oil

Salt to taste.


Grind ginger, tamarind  to a fine paste.

Roast and powder mustard, methi

To the ground paste add, chilli powder, turmeric powder, powdered jaggery, powdered  mustard and methi, and salt. Mix well

Heat oil, in a wok pour this mixture and sauté until the water evaporates

This can be stored without a refrigeration for about a month.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s