Thursday, 26 November 2015

Ginger and Garlic Chutney

Ginger Garlic Chutney, if you want some different chutney from the routine chutney that we make at home like coconut chutney or tomato chutney, then try this chutney. Especially in cold weather, it will be great option. Ginger and Garlic both are good for digestion. Give it a try!

Ginger - 2 Pieces of index finger length
Garlic - 25 cloves (Small in size)
Grated Coconut - 1/4 Cup
Green Chili - 3 No.
Urad Dal - 2 tbsp.
Curry Leaves - 3 Strings
Mustard Seeds - 1 tsp.
Tamarind - 2 inch piece.
Gingelly Oil - 2 tbsp.
Salt to taste

1. Keep all the required ingredients ready. Heat oil in a pan and add urad dal and saute till it turns golden brown color.
2. Add ginger, garlic and green chilies and saute for few minute till the raw smell goes away and color turns to light brown. Add curry leaves, tamarind and grated coconut and saute for few more minutes. 
 3. Allow the mixture to cool to room temperature and grind it to a coarse paste. Transfer the chutney to a bowl and season it with mustard and curry leaves.
Spicy Ginger and Garlic Chutney is ready to serve with idli or dosa.

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