- Over medium heat, heat oil in a kadai. Pop mustard seeds in it. Stir in chili powder, asafetida. green chilies, turmeric powder and curry leaves, about 2 mins. Add ginger, cook until the raw smell goes away. Ginger turns golden brown
- Dissolve tamarind paste in 3c water, add this to the kadai. Stir in methi powder, bring it to boil. Keep stirring. It gets thicker and thicker, when almost all water evaporates, stir in brown sugar
- The sugar melts, keep stirring until the oil separates. Turn off the stove. Let it cool. Do not eat right away. Let it rest at least for 4 hours; overnight is better. Let all flavors come together. You can store for several weeks in an airtight container.
A perfect sider recipe for every meal
Ginger Tamarind Chutney
#myrecipe
By Tanya Singh
May, 23rd
593
Servings
2 persons
Cook Time
15 minutes
Ingredients
10
- 12
Ingredients
- 1 c peeled and grated
- 1/2 c coconut oil
- 1 tsp mustard seeds
- 1 pinch asafoetida
- 1 tsp red chili powder
- 4 greeen chilies, chopped
- 1/4 c curry leaves, finely chopped
- 1 pinch turmeric powder
- 1 tbsp tamarind paste
- 1/2 tsp methi powder
- 1 c brown sugar or powdered jaggary
- Salt to taste
Instructions
Notes/Tips
Always use sterile spoon when taking the chutney out of the jar. Serve the flavorful, aromatic, healthy chutni with dosai, idli, chapathies and etc. Enjoy
