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Ginger Chutney Recipe
| Preparation Time | |
|---|---|
| Difficulty | Easy |
| Occasion | Diwali , General |
| Recipe Type | Curry |
| Cuisine | South Indian |
Ginger Chutney
Ingredients
| Ingredient | Quantity | Calories | Fat | Cholestrol |
|---|---|---|---|---|
Ginger |
50 gram | 166.5 | ||
Tamarind Paste |
1 teaspoon | 28 | ||
Jaggery |
1 tablespoon | 30 | ||
Chili powder |
1 teaspoon | 1.77 | 35.36 | |
Salt |
1 as required | 0 | ||
Oil |
3 tablespoon | 725.76 | 102 | 0 |
| 952.03 | 137.36 | 0 | ||
Preparation Method
- 1 Scrape the skin of the Ginger and cut it into big pieces.
- 2 Take a pan and heat with 1½ tbsp of Oil.
- 3 Fry the pieces in Oil heated in a pan, allow cooling and then grind them to make a fine paste without Water in a mixie.
- 4 Again fry the Ginger paste in Oil along with the Tamarind Paste.
- 5 Add Salt, Chili powder to it and bOil it for a while.
- 6 Now combine Jaggery with it, mix well.
- 7 When the chutney reaches jam consistency remove it from the fire.
- 8 Serve Ginger chutney with plain White Rice and Ghee.
